Trofie with clams and artichokes is a relatively easy dish to prepare, but it requires careful cleaning of the clams, which need to be soaked to eliminate impurities. While cleaning, I throw them in the sink to discard any empty ones with sand. The contrast of sea and land flavors is delicious for a fresh pasta from Ligurian tradition that is usually topped with Genoese pesto.
Follow my Facebook page and give it a LIKE to stay updated
More recipes with these ingredients by clicking the links below
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 308.63 (Kcal)
- Carbohydrates 28.41 (g) of which sugars 0.59 (g)
- Proteins 9.41 (g)
- Fat 17.61 (g) of which saturated 2.74 (g)of which unsaturated 1.20 (g)
- Fibers 3.42 (g)
- Sodium 302.17 (mg)
Indicative values for a portion of 252 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz trofie
- 1.1 lbs veraci clams
- 2 artichokes
- 3.4 tbsps extra virgin olive oil (2 tbsps plus 1.4 tbsps)
- 2 cloves garlic (to be removed at the end)
- 3.4 tbsps dry white wine
- 1 chili pepper (optional)
- 6 sprigs parsley
Tools
The recipe contains IconA affiliate links
- Kitchen Scale
- Cutting Board
- 2 Pans
- Mezzaluna
- Pot
Steps
First, soak the clams in cold water with a tablespoon of coarse salt and let them purge for 1 hour. Clean the artichokes by removing the tougher outer leaves, cutting in half, and discarding the tips. Split the artichokes, remove the choke, and soak them in acidulated water with lemon juice. If you have the stems as well, peel them with a potato peeler. Rinse and thinly slice the artichokes.
In a pan, add 2 tbsps of oil, a crushed garlic clove (to be removed later), chopped parsley leaves, and artichokes. Sauté for a few minutes, deglaze with white wine, cover with a lid, and cook over low heat for 15 minutes. In another pan, pour 1.4 tbsps of oil, add parsley stems, garlic clove, and optionally, chili pepper. Over high heat and with a lid, let the mollusks open. Collect the opened clams and set aside.
Filter the clam liquid and add it to the artichokes. Shell the clams, keeping some for decoration. Bring a pot of water to boil, add salt, and cook the trofie. In 3 minutes they will be cooked. Drain and add them to the pan with artichokes, add the clams, and toss to combine. If needed, wet with a ladle of cooking water. Serve decorated with shelled clams and chopped parsley.
