Spaghetti, clams and grilled plum cherry tomatoes
- Starter
- Medium
- Serves 4
- 30 minutes
PT30M
Spaghetti with clams is on one of the great Italian food combinations. In his take on the classic spaghetti alle vongole, two Michelin-starred chef Mauro Uliassi gives the pasta a subtle, smoky flavour with the addition of a smoked eel broth and chargrilled tomatoes.
Ingredients
Equipment
- Dehydrator
Method
1
To begin, heat a wide based saucepan over a high heat. Once hot, add the clams and 200ml water. Cover the saucepan and cook for 5 minutes, or until the shells have opened
2
Pass the contents of the pan through a fine sieve, retaining the clam-infused water, and remove the clams from their shells
3
For the fish broth, boil the eel in the fish stock for 30 minutes and set aside
- 50g of smoked eel
- 250ml of fish stock
4
To prepare the tomatoes, blanch the tomatoes in boiling water for 10 seconds, then cool in iced water
- 12 plum cherry tomatoes
5
Peel and cut the tomatoes in half, then drizzle with a little oil and salt. Place on a grill pan and grill on a high heat until the tomatoes are slightly charred on one side
- olive oil
- salt
6
Dry at 50°C in a dehydrator for 1 hour
7
In a large saucepan filled with salted boiling water, cook the pasta until al dente
- 240g of spaghetti
8
Meanwhile, sauté the chopped garlic in a medium saucepan for 2 minutes, then add a small ladle of the clam water and fish stock
- 3 garlic cloves
9
Drain the pasta and finish it's cooking in the garlic and stock saucepan, adding more stock if necessary to keep the pasta moist
10
To serve, place a portion of pasta on the plate and garnish with the plum tomatoes, clams, freshly ground pepper and a sprinkle of coarsely chopped parsley
- 1 handful of chopped parsley
- freshly ground black pepper
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Spaghetti, clams and grilled plum cherry tomatoes
