CatalĂ Â Â 6 PAX - Time 45 min. Â
Utensils: Cooking pot, skillet, knife and chopping board, chef tweezers
INGREDIENTS
ELABORATION
Boil the pasta in abundant water with salt, from 2 to 5 minutes (following the manufacturerâs instructions), leaving it al dente.
Drain the pasta, drizzle with Pons Family Selection Arbequina Oil and allow to cool at room temperature (never under water!). Set aside.
Clean and wash the spinach leaves and julienne cut (into strips).
Slice the garlic and mix it with the peppers cut into rounds (preserving the seeds). Julienne cut the oven-dried tomatoes (into strips).
Purge the clams if necessary, soaking them for 2 hours in abundant cold water and salt.
Into a large frying pan on low heat, put the oil, garlic and pepper.
Allow the garlic to lightly brown.
Add the clams, cover pan and wait for them to open (discard clams that donât open).
Add the spinach, tomato and shrimp. Stir the mixture for 1 minute.
Add the pasta al dente and stir the mixture, trying to evenly distribute the clams, spinach and tomato.
The pepper in the recipe may be exchanged for a drizzle of Pons Pepper Infused Oil just before serving.
Be careful when adding salt to this dish, as the clams already add an iodine taste.
Ingredients
Directions
Boil the pasta in abundant water with salt, from 2 to 5 minutes (following the manufacturerâs instructions), leaving it al dente.
Drain the pasta, drizzle with Pons Family Selection Arbequina Oil and allow to cool at room temperature (never under water!). Set aside.
Clean and wash the spinach leaves and julienne cut (into strips).
Slice the garlic and mix it with the peppers cut into rounds (preserving the seeds). Julienne cut the oven-dried tomatoes (into strips).
Purge the clams if necessary, soaking them for 2 hours in abundant cold water and salt.
Into a large frying pan on low heat, put the oil, garlic and pepper.
Allow the garlic to lightly brown.
Add the clams, cover pan and wait for them to open (discard clams that donât open).
Add the spinach, tomato and shrimp. Stir the mixture for 1 minute.
Add the pasta al dente and stir the mixture, trying to evenly distribute the clams, spinach and tomato.
The pepper in the recipe may be exchanged for a drizzle of Pons Pepper Infused Oil just before serving.
Be careful when adding salt to this dish, as the clams already add an iodine taste.