Marina Colonna and Benedetto Cavalieri Spaghettine with Clams and Granverde Oil
Palette fatigue? Time to move beyond the weekly rotation of dishes that you are comfortable with. This is a white clam sauce with shallots, garlic, white wine, parsley and Colonna “Granverde” Extra Virgin Olive Oil with Organic Sicilian Lemons. This dish has optimal flavor with minimal prep or assembly time. Half an hour before you a ready to cook, put the scrubbed clams in a deep bowl of cold water with a teaspoon of sea salt. Things get even simpler if you forsake the fresh clams, open the cupboard, and use a can Conservas Portomar Cockles in Brine.
1 tablespoon sea salt
1/2 cup Marina Colonna Granverde Extra Virgin Olive Oil with Organic Sicilian Lemons
2 shallots, thinly sliced
4 garlic cloves, finely chopped
1/2 cup dry white wine
2 dozen Manila or littleneck clams
1 package of Benedetto Cavalieri Spaghettine
1/2 cup fresh parsley, chopped
Zest of 1 lemon, to finish
Freshly ground black pepper
Bring 4 quarts water to a boil, then add a tablespoon of coarse sea salt.
Heat the Granverde olive oil over medium heat in a sauté pan. Add the shallots and garlic. Sauté until soft, being careful not to burn the garlic. Add wine. Bring it to a boil.
Add the clams and cover. Simmer for 6 to 8 minutes.
If you are using little necks, put the pasta in the boiling water, the moment that you cover the pan. For Manila clams wait 4-5 minutes before cooking them. Stir the pasta to prevent it from sticking together. Cook al dente. Drain.
Remove the clams. Put 6 each into 4 pasta bowls or soup plates. Add the spaghetti to the sauce and toss it around for a minute or two with the heat still on. Toss in the parsley. Put the pasta in the bowls. Garnish with the lemon zest and pepper.