Spaghetti with cream of fresh beans, with clams, mullets and almonds. A dish rich in taste and color that I created in conjunction with a particular wine, Siciliano, called Ficiligno, Winery Alessi, Santa Cristina Gela. They asked me to imagine a plate he married and would enhance the aromas of this white, whose name derives from that of a local stone siliceous in nature, made from a blend of grapes Ickes and Viognier. Are vines that have very specific characteristics: the structure, the body and the softness of the Ickes, combined with the freshness, the elegance and intoxicating scents of tropical fruits of Viognier. For me it was easy to think of a dish by vegetal hints, salini, fresh, He recalled the scents my land and my sea, photographing the complexity and sensuality of this wine. The slight bitter aftertaste of fresh beans, tribute to our ' Aya ', gives structure to the plate, as a cautionary note in flavor of the clams, then comes the sweetness of red mullet and green peas, and the crispy toasted Sicilian almond. From last, the fresh lemon citrus. Alessi has also released two videos to describe the new wines (Ficiligno and Cymbals, a Nero d'Avola at 100%), and I invite you to watch them because they do not speak much of the wine, When the territory from which it originated, my beloved Sicily. The rolling hills, covered with vines, that slope down to the sea, and the baroque of Val di Noto, with the scent of almonds and the echo of that everyday life goes on stage, I am a landscape and an emotion that I will always have in my mind and heart.
Ingredients for 4 people:
- 320 g spaghetti
- 1 kg of fresh Fava Beans, gross weight
- 250 grams of fresh peas, gross weight
- 800 grams of clams
- 2 mullet, already fillet
- a clove of garlic
- medium scallions
- salt and pepper, just enough
- extra virgin olive oil, just enough
- 60 ml white wine
- 30 grams of almonds of Avola plate, lightly toasted
- grated rind of half a lemon, organic
Rinse the clams (already purged) under running water. Put a little olive oil in a pan, heat and pour the clams. Do take heat and deglaze with white wine. Jump over high heat until clams don't open. As the clams open, remove immediately from pan to prevent overcooking and drying. Once opened all the clams (Remember that those that do not hatch you have to throw), remove them from their shells and set aside (You can keep some whole for garnish). Strain the cooking liquid into a colander to mesh netting and store it.
Remove the beans and peas from the pods, putting them in separate bowls. Also delete the second skin of bean curd, the skin that covers each legume.
Finely chop the shallot and put it in a pan with extra virgin olive oil and garlic. Sauté freshly and add the fresh beans. Season with salt, pepper and toss the beans for 5-7 minutes over high heat, adding a little at a time the cooking water of clams. Blend the beans until creamy smooth and homogeneous and set aside.
Blanch the peas in a little extra virgin olive oil, season with salt and pepper.
Place in a pan a little extra virgin olive oil and a little grated lemon rind, warm up and cook for a few seconds the mullet fillets skin side and then the pulp. Do not add salt, because the fish are naturally very SAPID and their flavor deserves to be savored in purity. Keep warm.
Boil the pasta in salted water. Drain it al dente and keep the cooking water. Skip the pasta with Fava bean puree, adding water to cook the pasta so that you get a creamy sauce. Add the clams, peas and grated lemon rind.
Serve the spaghetti completing the dish with the mullet fillets, some’ freshly ground black pepper the sliced toasted almonds. Bon appétit!