Garganelli with artichokes and clams is one of my Mum's favourite recipe.
A perfect combination of veggie and fish, this pasta dish is a truly irresistible experience that you cannot miss!
Typical Mediterranean cuisine, this beautiful simple sauce has two main ingredients, clams and artichokes. Very easy to prepare this is a perfect recipe for your refined dinner or lunch pasta dish.
For this white sauce I suggest a short pasta choice and there isn’t nothing better than egg garganelli type.
Egg Garganelli, takes it's name from a part of a chicken neck. They are a typical short pasta from Emilia-Romagna region. Traditionally served with shreds of braised poultry, a Bolognese sauce or any fine ragù that can be trapped within the tubes.
Here the artichokes and clams trapped with Garganelli pasta for an individual deliciousness taste of land and sea!
For 2 people:
200/240g Egg Garganelli
400g Clams
4 Artichokes
1 lemon
100ml dry white wine
1 garlic clove
4 tablespoons of extra virgin olive oil
salt and black pepper
Parsley, chopped
dried or fresh chilli
Start to place your clams in a bowl covered with salty water.
This because you need to purge them from sand, if any left inside.
Clean the artichokes by removing the hardest leaves and tips, cut them into quarters and remove any 'hay needles’ from inside if there is any.
Place them in a bowl with water and a squeezed lemon juice to prevent them from blackening.
Meanwhile, let’s start to open the clams. Drain and place them in a pan over a low heat with wine and a few parsley stem. Cover with a lit and once they open remove from the heat.
Filter the cooking liquid to avoid any sand
and keep both, the liquid and the whole clams on the side.
Go back to the artichokes. Drain and cut them into thin slices.
In a large pan over a medium heat, place the olive oil and the garlic clove.
When the garlic start to get golden brown and release the smell add the artichokes and brown them for a few minute.
Add the cooking liquid from the clams and a low heat cook the artichokes until tender.
Salt and pepper to your taste and add some chopped parsley. Add some warm water if the artichokes are not tender yet, repeat this more than one time if necessary.
Artichokes cooking time it vary to the size and type of them.
Add the whole clams and remove from the heat while waiting for the pasta to cook.
Meanwhile, boil the garganelli in a plenty of salted water drain when al dente and pour into the pan with the sauce with few ladles of cooking pasta water and cook for the last minute in the sauce by turning constantly to get a creamy looking pasta. This last process in Italy is called "Mantecare".
Serve in a plate and season it with chopped fresh parsley and a dash of chopped fresh chilli to your taste.
Enjoy!
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