Ingredients
2 organic artichokes
1 kg of clams
400 g of pasta
1/2 orange (juice and zest)
1 dl white wine
1 clove of garlic
salt to taste
black pepper to taste
extra virgin olive oil to taste
parsley to taste
1 kg of clams
400 g of pasta
1/2 orange (juice and zest)
1 dl white wine
1 clove of garlic
salt to taste
black pepper to taste
extra virgin olive oil to taste
parsley to taste
Method
Purge the clams under slowly running water for 2-3 hours.
Once cleaned, wash them, drain them and open their shells by searing them over a high heat in a covered pan.
Remove the shells and set a few intact clams aside; filter two ladles of their liquid,
then peel the artichokes, slice them and brown them in a pan with a drizzle of extra virgin olive oil, the garlic and the thinly sliced orange peel.
Add the shelled clams and wine to the artichokes and let it evaporate.
Add the orange juice and previously filtered cooking juices of the clams; let it reduce.
Boil the pasta in abundant boiling salted water.
Drain the pasta when it is still chewy or al dente and toss it into the pan containing the orange, artichoke and clam sauce.
Garnish the dish with a sprinkling of chopped parsley, pepper and the whole clams set aside.
Scarica la ricetta
Once cleaned, wash them, drain them and open their shells by searing them over a high heat in a covered pan.
Remove the shells and set a few intact clams aside; filter two ladles of their liquid,
then peel the artichokes, slice them and brown them in a pan with a drizzle of extra virgin olive oil, the garlic and the thinly sliced orange peel.
Add the shelled clams and wine to the artichokes and let it evaporate.
Add the orange juice and previously filtered cooking juices of the clams; let it reduce.
Boil the pasta in abundant boiling salted water.
Drain the pasta when it is still chewy or al dente and toss it into the pan containing the orange, artichoke and clam sauce.
Garnish the dish with a sprinkling of chopped parsley, pepper and the whole clams set aside.