How to prepare pasta with clams and turnip tops at home: a first course that is simple and quick to make but elegant and refined

Linguine with clams and turnip tops. Today the recipe facile and elegant one simple first course of fish to prepare but refined, good and strong visual impact. It's a first course of fish cwho winks at the mountain (you remember the eighties the dishes 'surf and turf'?), and in my opinion it is perfect for a different menu than usual and dedicated to gourmet friends.

Pasta with clams and turnip greens cream: the recipes for an elegant fish first course

The taste of pasta with clams and turnip greens it's fresh, because it feels very good there amara point of turnip greens, You can measure out the amount you prefer. The taste of vegetables is enriched by a Sauté Of garlic, oil e Chili. Il white wine (but you can also use it champagne to make it more refined) gives acidity and freshness together with the grated lemon zest. The clams, especially if true (but also have a savory taste and intense lupins), make a nice salty note and their characteristic taste of the sea.

You can choose whether to cream the linguine with a little pecorino (I know that to some cheese in the fish do not like, but it depends on the tastes and, In my opinion, Here you can give that extra touch), or garnish with fried bread crumbs, crispy and tasty.

First courses with clams: variations and ideas different from the usual

Obviously, If you love clams, check out all of mine RECIPES WITH CLAMS, from the most beloved and traditional. Lo A Spaghetti CLAMS Neapolitan which you can also find in STEP BY STEP VIDEO RECIPE on my YouTube channel. But I also recommend a very elegant recipe like this PASTA WITH CLAMS, LEMON AND YELLOW TOMATOES, the beautiful one PASTA IN BLACK WITH CLAMS AND BURNED TOMATOES.

And again, the traditional SARDINIAN FREGULA SOUP WITH CLAMS (soup 'and cocciula) or the equally traditional ones SPAGHETTI WITH CLAMS AND COURGETTES or those with FAVE, CLAMS AND ALMONDS. And now I wish you a good day!

LINGUINI WITH CLAMS AND CIME DI RAPA (easy recipe)

Portions: 4 Preparation: 40 minutes Cooking: 25 minutes 25 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 5 voted )

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Ingredients

500 grams of broccoli rabe

1 kg of clams

a little white wine

1 clove of garlic

a chili pepper

extra virgin olive oil

320 grams of linguine or spaghetti

salt and pepper

a little grated organic lemon zest

stale bread and/or grated pecorino cheese

Procedure

TO OPEN THE CLAMS - Before preparing the pasta with clams and broccoli rabe, you must purge the clams in cold water with a little salt for at least an hour and then wash them well under running water. Place a clove of garlic and a little extra virgin olive oil in a pan, heat and add the clams.

Cover and cook over high heat until the clams open. Throw away any unopened ones, remove the molluscs from the shells (keeping some whole for garnish) and filter the clam water.

PREPARATION OF TURNIP TOPS - Clean the turnip tops, by removing the stems, by removing the leaves and cutting with a knife the tops with flowers. Wash them carefully and cook them in plenty of salted water. Drain the turnip tops (save the water to cook the pasta) and leave them for at least half an hour in the colander so that they lose excess water.

So, blend the turnip tops with the clam water. Brown a clove of garlic and a piece of chilli pepper in extra virgin olive oil in a pan, blend with a drop of white wine. When the alcohol has evaporated, add the blended turnip tops and cook for a few minutes to flavor the sauce. Turn off the heat and add a little grated lemon zest.

Chop the stale bread with a knife or roughly blend it and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes crunchy.

COOKING AND CREATING - Boil the pasta in the turnip cooking water, drain it al dente and mix it in a pan with the turnip greens cream and possibly a little of the cooking water. Add the clams and add a little grated lemon zest. Manteca if you like it with a little pecorino. Serve the linguine with turnip greens and clams, garnishing the dish with fried bread crumbs and enjoy your meal!

Note

Combination: Bianca di Valguarnera produced by the company Duke of Salaparuta. A Sicilian wine, obtained by processing of the vine "Ickes", of great elegance and longevity, that complex aromas of ripe fruit, with hints of vanilla and roasted. The palate is soft and subtle structure.