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
- 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.
- Subsequently, in a saucepan, add the milk and blanch the garlic, also blending this to obtain a sauce.
- 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.
- Cook the Linguine di Gragnano PGI, drain them al dente and stir in the previously prepared seaweed pesto.
- Complete the dish with a drizzle of garlic sauce, shelled clams and a sprinkling of candied lemon zest!
