Today I propose a dish combines the fruits of the sea with the fruits of the earth: clams and truffles.
On truffles Isabel Allende in Afrodita writes that
Truffles, a rare treat, they are not really that insignificant mushrooms pigs and dogs trained to sniff and dig. According to the ancient sages, their misuse causes melancholy, but they are so scarce and precious and served in quantities so small that we hardly could be poison, but instead, just a whisker of their intense fragrance fatigue "to win the love and raise the States only fainted.
In this recipe, there are truffles, but a truffle sauce, however, that strong smell of their breath gives an extra dimension to the dish.
Obviously with the truffle flavor is more intense ...
Ingredients: 380 gr
. linguine
900 gr. clams
6 teaspoons black truffle sauce
½ cup dry white wine 2 garlic clove
1 small red pepper (the amount of pepper varies depending on the type and tastes)
1 sprig of parsley
extra virgin olive
Preparation:
They put the clams in water with salt and leave for about an hour, changing the water every so often, so as to eliminate the sand.
Take a pan you fry a clove of garlic with a little oil, add the clams, cover with lid and let themselves go in heat for 3:00 to 4:00 minutes for them open.
Once opened they are removed from the pan and separate the shells from shellfish, you keep the broth of the clams that will be filtered through a sieve or cloth to remove any remaining sand.
Take a large frying pan, you fry the garlic with the chili, add the clams in shell, and go wild on high heat for 2:00 to 3:00 minutes. You do fade a little 'dry white wine, joins the clam broth and filtered before you eat for five minutes. Must be a bit 'soupy.
Meanwhile, cook the pasta al dente, you combines with clams and add the black truffle sauce. Goes up (if it is too dry you can add water to cook the pasta) es'impiatta adding a little olive oil and a bit 'of parsley.
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