Italian
Spaghettini with Clams and Purple Broccoli Cream
by Federico Fusca Chef · 332K subscribers on YouTube
A winter twist on the classic spaghetti alle vongole, featuring a creamy purple broccoli sauce and fresh clams, with ginger and parsley for an aromatic kick.
- Difficulty
- medium
Ingredients
10 items- Clamsclams, purged in salted water
- 2 pcsPurple Cabbagepurple broccoli, cleaned and chopped
- Saltto taste, for purging and seasoning
- Pepperblack pepper, to taste
- Extra Virgin Olive Oilextra virgin olive oil, for cooking and finishing
- Creama little cream to make the velouté smooth
- 2 pcsGarliccloves
- Gingera piece, to taste
- Parsleychopped, to taste
- Spaghettonithick spaghetti (or regular spaghetti)
Method
- Purge the clams in salted water to remove sand.
- Clean the purple broccoli, cut into pieces, and boil until tender.
- Blend the cooked broccoli with salt, pepper, extra virgin olive oil, and a little cream to make a smooth velouté.
- Rinse the purged clams and give them a quick tap.
- Prepare a base in a pan: olive oil, chopped parsley, ginger, and two cloves of garlic.
- When the base is fragrant, add the clams and cook until they open.
- Shell the opened clams, reserving the liquid from the pan.
- Cook the spaghetti in boiling salted water until al dente.
- Add the shelled clams and a drizzle of olive oil to the pasta, and toss vigorously (mantecare).
- Plate: place the spaghetti on the purple broccoli cream, top with abundant clam meat.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
