Smoked spaghetti, clams and grilled pendolini tomatoes

Mauro Uliassi

INGREDIENTS

For 4 people

240 g of spaghetti
40 g of large Venus gallina clams
parsley
3 cloves of garlic
12 date tomatoes
250 g of fish stock
60 g of smoked pig's cheek
250 g of clam water
 

 

METHOD

For the stock
Boil the pig's cheek, in pieces, in the fish stock.

For the tomatoes
Plunge them into boiling water for 10 seconds and cook them in water and ice. Peel and divide into two. Grill them on a wire rack, using mountain charcoal. Dry in a drying chamber at 50 °C for an hour.

Plunge the clams into boiling water for 10 seconds and open them using a knife. Shell them and set to one side. Drop the pasta into salted water. Gently fry the sliced garlic in a pan until golden. Add the clam water and stock in equal parts. Place the crunchy pasta in the frying pan and finish cooking, stirring.

Take off the heat and add the clams. Arrange the pasta on the plate, garnish with date tomatoes, a sprinkling of freshly ground pepper and roughly chopped fresh parsley from a plant.

Total cooking time: 12 minutes, 9 for boiling and 3 in the pan.
Weighed liquids: 150 g of clam water, 150 g of fish stock and 80 g of pasta.