It’s time we reveal to you all the secrets behind a fantastic and flavorful recipe: the linguine with razor clams and broccoli cream, a dish that highlights the delicate taste of these beloved shellfish. Created by Chef Michele Sammarco from Cieddi restaurant, here’s everything you need to make it at home.
Ingredients
Serves 2
- 200 g linguine;
- 200 g broccolo barese;
- 150 g razor clams;
- Olive oil, to taste;
- Chili pepper, to taste;
- Salt, to taste;
- 1 garlic clove.
Instructions
The first step is to shell the razor clams. Be sure to save the liquid they release, as you’ll need it later. Once shelled, heat some olive oil, garlic and chili pepper in a pan. When the garlic turns golden, remove it and pour in the clam liquid. Turn off the heat and only then add the razor clams.
Meanwhile, prepare the broccoli: blanch it in salted water for five minutes, then take it to a bowl of ice water to cool, drain well and blend using an immersion blender until smooth and creamy.
Once the broccoli cream is ready, bring a pot of water to boil and cook the linguine al dente. Once al dente, drain and toss it in the pan with the clam sauce. Now it’s time to plate:
- Choose a soup plate;
- Spread the broccoli cream on the bottom;
- Twirl the linguine into a nest and place it on top;
- Spoon over some razor clams with their sauce;
- Now the dish is ready to enjoy!
Chef Michele Sammarco of Cieddi Restaurant
This elegant dish that features razor clams and broccoli was created by Chef Michele Sammarco of Cieddi restaurant. After showing us how to best prepare sea urchins (check out the article here), he now turns his attention to one of the most appreciated shellfish in the culinary world.
Stay tuned for more recipes: made and shared just for you!
