The clam sauce in the pressure cooker is ready in a matter of minutes, perfect for dressing spaghetti or linguine.
For this recipe, we used frozen clams with shells, but you can easily use fresh ones (which is always better). You will find directions on how to use them in the recipe.
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the clam sauce in the pressure cooker:
- 14 oz clams with shells (frozen)
- 1 clove fresh garlic
- 4 tbsps extra virgin olive oil
- to taste hot chili pepper (optional)
- to taste fine salt
- to taste chopped parsley
Tools for the clam sauce in the pressure cooker:
- 1 Pressure Cooker
- 1 Spatula
- 1 Knife
Steps for preparing and cooking the clam sauce:
Take the frozen clams with shells, remove them from the packaging and place them in a bowl, rinse them thoroughly under a stream of cold water.
In the pressure cooker, add the extra virgin olive oil and, with a sharp knife, peel and place it in the cooker, also add a piece of chili pepper if desired.
Turn on the gas and when the oil is hot, add the clams, lightly season with salt, add chopped parsley, stir with a silicone spatula, and close the pressure cooker.
When the pressure cooker reaches pressure (for the Lagostina Irradial model, the pot raises a red valve when it reaches steam, other pressure cooker models emit a whistle) lower the gas and cook for 1 minute.
Turn off the gas, let the pot vent, and remove the lid. Now your clam sauce is ready.
For added safety, since they are frozen clams, we prefer to pass the formed sauce through a fine-mesh strainer to avoid any impurities.
Use the obtained sauce to dress spaghetti or other types of pasta.
You can also use fresh clams. In this case, leave the clams to soak for a few hours in a basin of salted water (preferably overnight). This operation will remove any impurities. After the time has passed, rinse them thoroughly under running water and proceed as per the recipe.
WITH THE MULTICOOKER:
The times and ingredients do not change. Start with the sautéing program and then set the pressure cooking program.
