Linguine with clams and turnip greens. A first course of fish easy to prepare but the original, colorful, good and strong visual impact. Is a fish pasta dish that gives a nod to the mountain (you remember the eighties the dishes 'surf and turf'?), and I think it is perfect for a different menu from the usual and dedicated to gourmet friends.
The taste of the linguine with clams and broccoli rabe is fresh, because it feels good bitter tip of turnip greens, You can measure out the amount you prefer. The vegetable flavor is enhanced by a fried garlic, Olio e peperoncino. The lemon gives acidity and freshness. 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.
Obviously, if you love the clams have a look at all my RECIPES WITH CLAMS, from the most beloved and traditional. The A Spaghetti CLAMS Neapolitan who also are in VIDEO RECIPE STEP BY STEP on my YouTube channel.
You can choose whether to keep the linguine with a little’ pecorino cheese (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. I really hope this dish you like. Have a good evening!
LINGUINI WITH CLAMS AND CIME DI RAPA (easy recipe)
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INGREDIENTS
- 500 grams of broccoli rabe
- 1 kg of clams
- 1 clove garlic
- a chili pepper
- extra virgin olive oil, to taste
- 320 grams of linguine
- salt and pepper, to taste
- little organic lemon zest
- stale bread and/or grated pecorino cheese, to taste
PROCEEDINGS
Before preparing the pasta with clams and broccoli rabe, You have to do purge the clams in cold water with a little salt for at least an hour and then wash well under running water. Put in a pan a clove of garlic and a little extra virgin olive oil, heat and add the clams. Cover and cook over high heat until the clams are open. Throw those remained closed, remove the mussels from the shells (keeping some whole for garnish) and filter l & #8217; water clams.
Clean the broccoli rabe, by removing the stems, by removing the leaves and cutting with a knife the tops with flowers. Wash them thoroughly and boil in salted water. Drain the broccoli rabe (preserved l & #8217; water to cook the pasta) and leave for at least 30 minutes in colander so they lose l & #8217; excess water. Then, mix the broccoli rabe with the waters of the clams. FRY in a pan a clove of garlic and a small piece of chili pepper in olive oil, then add the Turnip puree and cook for a few minutes to simmer the sauce. Turn off the heat and add a little’ grated lemon peel.
Chop coarsely with a knife or whisk on stale bread and sit it in a pan with a drizzle of extra virgin olive oil until crispy.
Boil the pasta in & #8217; water used to cook the turnips, drain it al dente and mantecarla in a pan with the cream of turnip and possibly a little’ of the cooking water. Combine the clams, cream if you like with a little’ pecorino cheese. Serve linguine with Broccoli Rabe & clams topped the dish with fried bread crumbs and Bon Appetit!
THE PAIRING: Bianca di Valguarnera produced by the company Duca di Salaparuta. A Sicilian wine, obtained from the processing of the "Insolia" vine, of great elegance and longevity, that complex aromas of ripe fruit, with hints of vanilla and roasted. The palate is soft and subtle structure.
2 comments
Hi Ada great asbbinamento but the flavor of the clams that I find here are not great and the tops have strong flavor. Noted I like too good weekend.
Hi Hedwig! You know the clams now in fact no longer have the flavor of a time, You can merge (like they do in restaurants) one or two anchovy fillets which strengthen the salt. One kiss. ADA