Today a recipe that combines the dough, black truffles and fish: shrimp, clams and amberjack. While I enjoy Sardinia (follow me here too on Instagram If you want to know more about my trip, in advance on the post I will publish in September), 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 is a light pasta dish, scented and refined made with Yellowtail, shrimps and clams, the scent of summer truffle and lemon (another combination that I love) and the flavor of salicornia (I know, It is not easy to find, You can help it). 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.
Ingredients for 4 people:
- 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 on the part.
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 put the clams and filter 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 does nothing, 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 water mussels and white wine, then half the parsley and cook until the sauce is narrowed and the alcohol evaporated. 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 a little’ of the cooking water. Skip the pasta in the sauce for fish, mix it with a little extra virgin olive oil and a little’ cooking water.
Serve immediately, garnishing the dish with some truffle scorzone Reed. Bon appétit!