SPAGHETTI WITH CLAMS GINGER AND LIME
Clams, ginger and lime, a matching that might seem unusual, but it succeeds very well. The fresh and pungent aroma of ginger and aroma of lime, enhance the taste and flavor of the clams.
A recipe from the summer flavor, to be achieved even in winter, for summer nostalgic as we will give you the feeling of being still on holiday.
INGREDIENTS FOR 4 PERSONS :
400 grams of spaghetti semolina durum wheat
1.5 Kg Clams
a sprig of parsley
10 basil leaves
2 teaspoons sesame seeds
a clove of garlic
20 gr. powdered ginger root
Extra virgin olive oil
Warm in a pan 2 tablespoons of olive oil and combine clams previously purged.
Once opened, the clams slips for spaghetti keeping aside (Whole) thirty.
Lining a strainer with a piece of white cloth and filters the light of the clam cooking liquid, remained in the pan.
Pour into a clean pan, 2 tablespoons oil, ginger powder, the juice of one lime and its zest, and let it restrict on high heat.
Add the clams to the pan, stir quickly and turn off the heat after a couple of minutes.
If you want to have a single result and have a creamy cork, the secret is in the cooking spaghetti with the risottatura method.
Bring to the boil a pan of water, dip the spaghetti and let cook for half the expected time (eg. If cooking is 12 minutes, let them cook for 6 in boiling water).
Drain them, and continues cooking (risottatura) of the spaghetti into the pan of clams, adding a ladle of the cooking water, the other for half the time specified for the cooking of spaghetti.
Suggestion : A creative, personal touch , a decoration with caviar makes ‘very special’. Buon appetito !