Today, a tasty and original first course perfect for those who love to combine sea and land flavors. The short pasta with clams, anchovies, beans cannellini and cherry tomatoes is a simple yet impressive idea, ready in a few minutes,
Ideal for a quick yet refined lunch, it’s a recipe to enjoy all year round, from Sunday lunch to dinner with guests.
The briny taste of the clams perfectly complements the saltiness of the anchovies and the creaminess of the beans, creating a perfect balance between land and sea, between freshness and comfort!
GOURMET VARIANT
For a more elegant presentation, blend half of the cannellini beans with a tablespoon of EVO oil and a few tablespoons of pasta cooking water, until you get a smooth cream.
Use it as a base on the plate and place the creamy pasta with clams and cherry tomatoes on top. Finally, complete with chopped parsley and a drizzle of raw oil,
Try this more refined idea because the cannellini cream:
• adds softness and contrast to the pasta,
• makes the dish more modern and refined,
• and you bring it to the table with a starred restaurant presentation!
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Always on the TOPIC of fish recipes, I leave you other proposals just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 oz short pasta
- 10.5 oz clams
- 15 cherry tomatoes (in wedges)
- 5.3 oz canned cannellini beans (already cooked)
- 3 fillets anchovies in oil (chopped)
- 1/2 cup dry white wine
- 1 chili pepper
- 2 cloves garlic
- to taste salt
- to taste extra virgin olive oil
Tools
- Casseroles
Read with me the steps for this main course of land and sea
Let the clams purge in cold water and a handful of coarse salt for about 2 hours, making sure to change the water quite often.
In a pan, I sauté crushed garlic, chili pepper, and chopped anchovies in EVO oil, also adding some freshly chopped parsley.
Mixing, I blend the flavors and then add washed, dried, and wedge-cut cherry tomatoes and deglaze with still white wine.
I pour in the pan the cannellini beans and the clams after the two-hour rest,
I cover with the lid and let cook over medium heat for the time needed to open the clams.
If I prefer, I then remove most of the clams for a simpler and quicker consumption at the table.
I cook the pasta in plenty of salted water and then drain it al dente, seasoning it with the sauce and bringing it immediately to the table.
Enjoy your meal and happy cooking!
Annalisa
