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
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.
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