Italian
Spaghetti with Garlic, Oil, and Chili with Telline and Sea Fennel
by Gambero Rosso · 452K subscribers on YouTube
A delicate seafood pasta prepared by chef Gianfranco Pascucci, featuring telline clams infused with garlic, chili, and sea fennel, finished with a touch of bottarga for a briny depth.
- Difficulty
- medium
Ingredients
8 items- TellineSmall clams; also known as tellin clams
- Extra Virgin Olive OilHigh-quality extra virgin olive oil
- Garlic1 clove, slightly crushed
- Chili PepperMild, aromatic chili pepper
- Sea FennelFresh sea fennel; stems for infusion, tender tips for finishing
- Vegetable BrothLight vegetable broth
- Spaghetti320g (approx. 1 lb) for 4 servings, or as needed
- Bottarga(optional) — Grated mullet or tuna roe; optional for extra salinity
Method
- Gently warm extra virgin olive oil in a large pan with a clove of garlic and a mild chili pepper to create an infusion. Do not let anything burn.
- Remove the garlic clove, add the stems of fresh sea fennel, then increase the heat and add the telline clams.
- Pour in a splash of light vegetable broth, cover the pan, and cook until the clams open.
- Remove the opened telline clams and set aside. Strain the cooking liquid through a fine sieve and reserve the broth.
- Cook the spaghetti in boiling salted water until al dente. Drain the pasta and transfer it to the pan with the reserved clam broth.
- Cook the spaghetti in the broth over high heat, stirring vigorously to create an emulsion. The starch from the pasta helps bind oil and water.
- Return the telline clams to the pan, add the tender tips of fresh sea fennel, and toss everything together.
- Finish with a grating of bottarga (optional) for extra salinity and complexity. Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
