CategoryFishDifficultyBeginner
6 PAX - Time 45 min.
Utensils: Cooking pot, skillet, knife and chopping board, chef tweezers
See recipe in PDF or print
INGREDIENTS
400 g Fresh pasta
150 g Clams
125 g Peeled shrimp
125 g Fresh spinach
3 Dried tomatoes
6 Cloves of garlic (25 g)
3 Hot peppers
Sal
Pimienta
Pairings:
ELABORATION
1Boil the pasta in abundant water with salt, from 2 to 5 minutes (following the manufacturer’s instructions), leaving it al dente.
2Drain the pasta, drizzle with Pons Family Selection Arbequina Oil and allow to cool at room temperature (never under water!). Set aside.
3Clean and wash the spinach leaves and julienne cut (into strips).
4Slice the garlic and mix it with the peppers cut into rounds (preserving the seeds). Julienne cut the oven-dried tomatoes (into strips).
5Purge the clams if necessary, soaking them for 2 hours in abundant cold water and salt.
6Into a large frying pan on low heat, put the oil, garlic and pepper.
7Allow the garlic to lightly brown.
8Add the clams, cover pan and wait for them to open (discard clams that don’t open).
9Add the spinach, tomato and shrimp. Stir the mixture for 1 minute.
10Add the pasta al dente and stir the mixture, trying to evenly distribute the clams, spinach and tomato.
11The pepper in the recipe may be exchanged for a drizzle of Pons Pepper Infused Oil just before serving.
Observations:
12Be careful when adding salt to this dish, as the clams already add an iodine taste.
Ingredients
400 g Fresh pasta
150 g Clams
125 g Peeled shrimp
125 g Fresh spinach
3 Dried tomatoes
6 Cloves of garlic (25 g)
3 Hot peppers
Sal
Pimienta
Pairings:
Directions
1Boil the pasta in abundant water with salt, from 2 to 5 minutes (following the manufacturer’s instructions), leaving it al dente.
2Drain the pasta, drizzle with Pons Family Selection Arbequina Oil and allow to cool at room temperature (never under water!). Set aside.
3Clean and wash the spinach leaves and julienne cut (into strips).
4Slice the garlic and mix it with the peppers cut into rounds (preserving the seeds). Julienne cut the oven-dried tomatoes (into strips).
5Purge the clams if necessary, soaking them for 2 hours in abundant cold water and salt.
6Into a large frying pan on low heat, put the oil, garlic and pepper.
7Allow the garlic to lightly brown.
8Add the clams, cover pan and wait for them to open (discard clams that don’t open).
9Add the spinach, tomato and shrimp. Stir the mixture for 1 minute.
10Add the pasta al dente and stir the mixture, trying to evenly distribute the clams, spinach and tomato.
11The pepper in the recipe may be exchanged for a drizzle of Pons Pepper Infused Oil just before serving.
Observations:
12Be careful when adding salt to this dish, as the clams already add an iodine taste.
FRESH PASTA WITH CLAMS AL AGLIO E PEPERONCINO
Català
