Ingredients for 4 people
- 350 g PGI Gragnano Linguine
- 800 g Clams
- 100 g Wakameseaweed
- 100 g Kombu seaweed
- 30 g Parsley
- 100 g Young garlic
- 250 g Milk
- 12 Candied lemon zests
- to taste EVO oil
- to taste Salt
PREPARATION
- Soak the seaweed for an hour, then rinse them under running water and dry them. At this point, put them in the glass of the mixer with oil and a pinch of coarse salt and blend everything until you get the consistency of classic pesto.
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In a saucepan, add the milk and blanch the garlic and then blend this too, obtaining a sauce. Heat a pan until it is very hot, add the clams and cover with a lid, moving the pan continuously as soon as the shells are toasted, which will give a smell ofembers. As the clams begin to open, add a glass of white wine, turn off the heat and transfer everything to a bowl. Put some ice cubes, let it cool quickly and peel in the meantime
- Cook the PGI Gragnano Linguine, drain them al dente and mix them with the seaweed pesto. Serve with a drizzle of garlic sauce and complete with the shelled clams and candied lemon zest.
