A very modern classic

People :

4

Preparation time :

45 min

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 250 gr. Thick noodles (nr.4)
  • 500 gr. Uve baby clams (or 500 gr. Uve clams or 500 gr. Uve cockle)
  • 1 clove garlic and chopped parsley
  • 1/2 glass of cava
  • 150 gr. mangetout
  • 50 gr. Piquillo pepper (can)
  • Virgen extra olive oil
  • Salt
  • Pepper

For the chopping:

  • 200 gr. Ripe tomatoes
  • 10 gr. garlic
  • 3 gr. parsley
  • 30 mi. Dry sherry
  • 10 gr. shallot
Preparation
  1. One hour before cooking, put the baby clams in a bowl covered, if possible, with sea water. Alternatively, put them in a solution of 21 water and 70 gr. salt, to clear the shells from the sand.
  2. Put the tomatoes, garlic, parsley, sherry and shallot in a mixer and chop finely. Pour the mixture into a pot with a little olive oil and a pinch of salt and pepper and sauté 5 minutes.
  3. Add 1 1/4 l. of boiling mineral water and let it cook another 5 minutes. Strain and reserve.
  4. In the pot with a little olive oil, fry lightly the mange tout cut into rhombus forjust 1 minute. Do the same with the piquillo pepper cut into strips and save for later.
  5. In the same pot, add 1 I. of broth, let it boíl and then throw in the noodles with a pinch of salt. Let it cookover médium heat for 5 minutes, and another 4 minutes over low heat.
  6. 3 minutes before the noodles are ready, sauté the chopped garlic and parsley in a pan with a splash of oil, then add cava and baby clams and stir until they open up, then pour on a warm píate. Add mangetout and pepper to the pan and let it cook for 30 seconds longer.
  7. Pour the baby clams mixture back into the pot, stir and season to taste. Serve with the noodles.

Additional information

People :

4

Preparation time :

45 min

Difficulty:

Media