Today, a tasty first course and original, perfect for those who love to combine flavors of the sea and land. The half sleeves with clams, anchovies, cannellini beans and cherry tomatoes are a simple yet impressive idea, ready in minutes,
Ideal for a QUICK lunch but refined, it’s a recipe to enjoy all year round, from Sunday lunch to dinner with guests.
The briny taste of clams pairs perfectly with the saltiness of anchovies and the creaminess of beans, creating a perfect balance between land and sea, between freshness and comfort!
GOURMET VARIATION
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 pasta tossed with clams and cherry tomatoes on top. Finally, finish 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 Michelin-starred restaurant presentation!
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Always on the TOPIC of fish recipes, I leave you more ideas just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 oz half sleeves rigate
- 10.5 oz clams
- 15 cherry tomatoes (quartered)
- 5.3 oz canned cannellini beans (already cooked)
- 3 fillets anchovies in oil (chopped)
- 1/2 glass dry white wine
- 1 chili pepper
- 2 cloves garlic
- to taste salt
- to taste extra virgin olive oil
Tools
- Saucepans
- Pans
Follow these steps for this sea and land first course
I leave the clams to purge in cold water and a handful of coarse salt for about 2 hours, making sure to change the water often.
In a pan, I sauté crushed garlic, chili pepper, and chopped anchovies in EVO oil, also adding fresh chopped parsley.
Stirring, I blend the flavors and then add the washed, dried, and quartered cherry tomatoes and deglaze with the dry white wine.
I add the cannellini beans and the clams to the pan after the two-hour rest,
I cover with a lid and let them cook over medium heat until the clams open.
If I prefer, I remove most of the clams for easier and quicker consumption at the table.
I cook the pasta in plenty of salted water and then drain it al dente, tossing it with the sauce and serving immediately.
Enjoy your meal and happy cooking!
Annalisa
