Here is a recipe that with a very easy modification makes the dish unique and creative. Spaghetti with clams, pine nuts and pistachios from Bronte are truly delicious and greedy. Your guests will be surprised by so much originality.
Ingrediants
for 4 people
- About 20 whole pistachios
- About 20 pine nuts
- 1 clove of garlic
- 200 g of cherry tomatoes (optional)
- 350 g of clams
- 400 g of Spaghetti
- Half a glass of white wine
- salt
- pepper
- Chili pepper
- Parsley
- Extra virgin olive oil
Steps
Step 1. Put the clams to purge for at least an hour in water and salt
If the time is not sufficient, at the end of cooking it will be possible to filter the sauce with a fine sieve or with a clean white napkin, eliminating the residual sand.
Step 2. Brown the garlic clove and chilli in the oil over low heat
When the garlic is slightly golden, add the clams, cover and raise the heat. When the clams begin to open, blend with the white wine and continue cooking until they are all open.
Step 3. In the meantime, boil the spaghetti in plenty of not too salty water, while in a pan, make the pine nuts "sweat" (medium-high heat for 5 minutes, do not let them brown)
Cut the sweaty pine nuts and pistachios into small pieces, creating a not too fine grain.
Step 4. When the spaghetti is cooked, pour it into the pan with the clams
Combine 2/3 of the pistachios and pine nuts, and ground black pepper. Heat and mix, adding, if necessary, a little cooking water that you have set aside.
