Clam spaghetti

For 2 people

For the clam spaghetti
90 g of raw shelled clams
20 g of umbrine flesh
4 g of transglutaminase

For the gin and parsley sauce
100 g of peeled potatoes
2 cloves of garlic
1 pinch of chili pepper
10 g of parsley leaves
100 ml of gin
200 ml of light fish stock
extra virgin olive oil
salt and pepper


For the spaghetti
Blend the clams and umbrine together. Filter the mixture through a sieve, weigh out 100 g and add the transglutaminase. Roll out with a rolling pin on a 50 cm long sheet of baking paper, folded in half and greased lightly with oil. Leave to rest for at least 6 hours in the fridge and bake in the oven at 50° C for 15 minutes, then leave to cool. Cut the sheet into 4 pieces and press them through a wire spaghetti cutter.

For the sauce
Place the garlic and chili pepper in a pan with some hot oil, add the finely sliced potatoes, cover everything with gin and reduce. Add the stock, bring to the boil and simmer for 10 minutes. Add the parsley, blend, filter and season with salt and pepper.

The main subject is the spaghetti; the sauce is added to mitigate the strong flavour of the spaghetti and can be served liberally.