Gabriele Muti’s fresine alle vongole

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Gabriele Muti's fresine alle vongole


A great classic of Italian cuisine, pasta with clams is a seafood lover’s dream. Here, they are even served on a plate by chef Gabriele Muti.


Fresine with clams by Gabriele Muti


© ELLE à Table
Fresine with clams by Gabriele Muti


For the Italian chef of the Uncino restaurant, offering us fresine alle vongole seemed obvious to this native of Elba, where seafood is everywhere. Especially with his parents, restaurateurs, who associated with his childhood memory these iodized products, coming straight from the big blue all around. These fresine are therefore a simple and sincere recipe, as he likes to serve in his establishment. But beware, the chef’s touch is definitely there! Here, Gabriele pushes the exercise by opting for raw and cooked with his shells, but also by lightly toasting the empty shells to flavor the cooking juice which will finalize the cooking of the pasta. So that the taste of clams is no longer just a topping that accompanies the pasta, but that the whole forms a happy marriage.

With simplicity and technique, the chef presents this classic to us, so that we can adopt it immediately at home.

Fresine all vongole

For 2 people

Fresine

1 kg of disgorged clams

Olive oil

Dry white wine

2 cloves garlic

Chopped parsley

chilli pepper

Salt pepper

Peel and degerm the garlic.

In a sauté pan, heat a drizzle of olive oil, add a clove of garlic, a few parsley leaves, half the clams, and a small amount of water. Heat over high heat.

As soon as a clam opens, remove it from the pan and set aside.

Carefully remove the cooked clams from their shells.

Put the empty shells in the sauté pan, and heat to lightly grill the shells. Deglaze with white wine, then add 1 / 2l of water. First heat on high heat, then lower the heat and simmer, covered. Once the juice is ready, let the flavors infuse for a few more minutes then filter.

Open the second part of the still raw clams.

Cook the fresine in a large volume of lightly salted water. Do not cook the pasta for the full time indicated, but only half the time.

In a separate pan, put a drizzle of olive oil, chopped parsley, pepper, chopped chili, and the remaining degermed garlic clove. Heat over high heat.

Add the half cooked and drained pasta. Complete with the cooking juice from the clam shells.

Once the pasta is cooked, and is well impregnated with the cooking juices, add the cooked and raw clams, on turned off heat. The heat of the pasta sufficient to heat the shellfish.

Remove the garlic, place in two deep plates with a drizzle of olive oil, and a turn of a pepper mill.

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