Linguine con pesto di alghe, vongole veraci e salsa di aglio giovane

Linguine with seaweed pesto, clamsand sauce of young garlic

If you are looking for a light and tasty recipe, this is definitely the choice for you! We present the recipe for Linguine di Gragnano Di Martino with seaweed pesto and clams, a unique dish with an intense and rich taste that will win you over at the first forkful!

Ingredients for 4 people
  • 350 g PGI Gragnano Linguine
  • 800 g Clams
  • 100 g Wakameseaweed
  • 100 g Kombu seaweed
  • 30 g Parsley
  • 100 g Young garlic
  • 250 g Milk
  • 12 Candied lemon zests
  • to taste EVO oil
  • to taste Salt 

Preparation

  1. Start by soaking the seaweed for an hour, then rinse it under running water and dry it. At this point put them in the mixer glass with oil and a pinch of coarse salt and blend everything until you get a grainy consistency, similar to that of classic pesto.
  2. Subsequently, in a saucepan, add the milk and blanch the garlic, also blending this to obtain a sauce.
  3. Put a pan on the heat until it is very hot, add the clams and cover with a lid, move the pan continuously until the shells start to toast, releasing a smell of embers. As the clams begin to open, add a glass of white wine and remove the pan from the heat, transferring everything to a bowl and adding a few ice cubes to cool it quickly. At this point, shell the clams and set aside.
  4. Cook the Linguine di Gragnano PGI, drain them al dente and stir in the previously prepared seaweed pesto.
  5. Complete the dish with a drizzle of garlic sauce, shelled clams and a sprinkling of candied lemon zest!

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