Spaghetti alla telline – spaghetti with wedge clams
This stunning spaghetti with wedge clams recipe from Daniele Usai has a fiery secret ingredient: the Trinidad moruga scorpion chilli, known to be one of the hottest in the world – 'It is very fragrant and aromatic, giving the dish an olfactory and tasty complexity. The scorpion chilli is super spicy and by making an infusion at 60°C with extra virgin olive oil, I saw that I can give the dish the right flavour with just one drop, while if I used another chilli it would be more difficult. The fact that I use an infusion allows me to spread the spiciness uniformly on the whole plate, which would not be possible by using powder or chopped chilli. In this way, the spicy flavour is veiled, unobtrusive and ethereal (you can taste it but it disappears straight away).'
Ingredients
Spaghetti with wedge clams
- 600g of wedge clams
- 500g of spaghetti , 'Mancini'
- 3 garlic cloves, unpeeled
- 3g of red chillies, Daniele uses Trinidad Moruga Scorpion (be careful as it's very hot!)
- extra virgin olive oil
- salt
- pepper
- 50g of parsley, stems only, finely chopped
Method
- 3g of red chillies, Daniele uses Trinidad Moruga Scorpion (be careful as it's very hot!)
- 3 garlic cloves, unpeeled
- extra virgin olive oil
- 600g of wedge clams
- 500g of spaghetti , 'Mancini'
- salt
- pepper
- 50g of parsley, stems only, finely chopped
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Spaghetti alla telline – spaghetti with wedge clams
