Pasta with shrimp and clams amberjack summer truffle: today a recipe that combines pasta, black truffle and fresh fish. While I enjoy Sardinia (follow me also on Instagram if you want to know more about my travels), I leave you again a dish with summer truffles paired with the fish, one of my inspirations for this year after in Città di Castello I did stock up this tuber which is certainly less valuable and nobler cousin scented, the white truffle, but still good and very, much less expensive. This recipe is an alternative to the usual, albeit very good, PASTA WITH CLAMS.
Pasta with curly prawns and summer truffle is a light first dish, fragrant and refined: the scent of summer truffle and lemon (another combination that I love) and the flavor of salicornia. In case you can't find salicornia you can omit it without any problem. The sauce is prepared very quickly: Open the clams and you keep the cooking water which then is used to flavor the fish cubes. In truth it would be ideal to prepare with crawfish bisque heads and a carapace, that would give the sauce tastes even more assertive, but this time I don't want to make life. It's too hot. On truffle theme, I recommend you take a look at all my RECIPES WITH TRUFFLES. Have a good day!
300 grams of pasta
600 grams of clams already purged
300 grams of pink shrimps
250 grams of Yellowtail
40 grams of truffle scorzone
salt and pepper
parsley as required
a clove of garlic
a teaspoon of lemon zest grated organic
70 ml of white wine
extra virgin olive oil as required
a sprig of salicornia (Optional)
Wash the parsley, Finely chop the leaves and set aside the stalks. Clean the truffle and cut it in half: finely chop one half and put the other aside.
Put the clams already washed and purged in a pan with oil, garlic and parsley stems. Cook over high heat until clams have opened (those that are closed are thrown), then set the clams aside and strain the cooking water to eliminate any impurities.
Shell the shrimp bearing seems the heads, and then into cubes the amberjack. Coarsely chop the salicornia (if you haven't found it it doesn't do anything, omit).
Put in a pan with a little oil and the chopped truffle. Brown and join the heads of the prawns, crush them well with a spoon. Add mussel water and white wine, then half the parsley and cook until the sauce has shrunk and the alcohol evaporates. Eliminate the heads of the prawns and add the diced Yellowtail, skipping them one minute, until they are golden, then the shrimp, the mussels, salicornia, the lemon rind and remaining parsley. Season with salt and pepper.
Boil the pasta in salted water, drain it al dente and set aside some cooking water. Skip the pasta in the sauce for fish, maintaining with a drizzle of extra virgin olive oil and some cooking water. Serve immediately, garnishing the dish with some truffle scorzone Reed. Bon appétit!