Pasta ar­rosto con le ar­selle


QT Magazine - - FOOD, WINE, AND COFFEE -

Pasta risot­tata, which is sim­i­lar to fideua in that noo­dles are cooked as if they are rice in risotto, rather than boiled in the usual way. We had as­sumed this was a new idea, pos­si­bly in­spired by the Cata­lan fideua, but go­ing through a Lig­urian cook­book pub­lished in the early 1800s, we came across a fan­tas­tic recipe sim­i­lar to fideua but much sim­pler, where the pasta is roasted in the sauce. In spring you can add fresh peas, for colour and flavour.


1 kg clams (von­gole), pip­pies or cock­les 100 ml olive oil a hand­ful of finely chopped flat-leaf (Ital­ian) pars­ley 1 gar­lic clove, chopped 5 toma­toes, peeled, seeded and diced sea salt and freshly ground black pep­per 40 g pine nuts, lightly crushed in a mor­tar.


Put the clams, with a lit­tle wa­ter, in a saucepan. Cover and place over high heat for about 3 min­utes, un­til the clams start to open, re­mov­ing them as they open. Strain the liq­uid into a bowl, keep­ing the saucepan handy. When the clams have cooled, take them out of their shells and set them aside in the bowl with the cook­ing wa­ter. Pre­heat the oven to 180°C (350°F). Splash the olive oil into the pan the clams were cooked in and place it over medium heat. Add the pars­ley and gar­lic; stir and siz­zle for 3 min­utes. Add the toma­toes and a lit­tle salt and pep­per, mix­ing thor­oughly. Al­low the sauce to re­duce over medium heat for 6 min­utes. Now add the pine nuts, the peas and the bro­ken-up spaghetti. Stir and add the re­served wa­ter from the clams. Cook over medium heat for an­other 6 min­utes, stir­ring reg­u­larly. Stir in the clams, then spread the mix­ture over a bak­ing tray or oven­proof fry­ing pan.


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