Bigoli with Clams on a Bed of Artichoke Cream
Category: First Course (Primi Piatti)
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Bigoli (traditional pasta) | 500g |
| Clams (Fasolari) | 800g |
| White onions (finely chopped) | 1 |
| Tomatoes (diced) | 500g |
| White wine | ½ cup |
| Garlic (crushed) | 1 clove |
| Lemon | 1 |
| Vegetable broth | q.b. (as needed) |
| Fresh parsley (chopped) | 2 tbsp |
| Sea salt | q.b. |
| Artichokes | 5 |
Instructions
To create the Bigoli with Clams on a Bed of Artichoke Cream, start by preparing the artichoke cream. Begin by cleaning the artichokes: trim off the tough outer leaves and slice the artichokes into quarters. Rub them with lemon to prevent browning, and place them in a bowl of water with lemon juice to keep them fresh while you work.
In a separate pan, heat a tablespoon of olive oil and sauté the crushed garlic until fragrant. Add the artichokes to the pan along with a generous handful of chopped parsley and a pinch of sea salt. Pour in a ladle of vegetable broth to help cook the artichokes, cover the pan, and let them simmer until the artichokes are tender. Once cooked, transfer the mixture to a blender and puree until smooth and creamy. If needed, add more vegetable broth to achieve a thick yet spreadable consistency.
Next, prepare the clams. Rinse them thoroughly under cold water and steam them in a large pot until their shells open. Once opened, remove the clams from their shells and set them aside. Reserve any clam juice that is released during this process as it will add extra flavor to the dish.
In a large skillet, heat another tablespoon of olive oil and sauté the finely chopped white onion until soft and golden. Once the onions are translucent, pour in the white wine to deglaze the pan, allowing the alcohol to cook off. Add the diced tomatoes and let them cook for a few minutes until they start to soften and release their juices. Then, add the prepared clams to the pan, along with a splash of the reserved clam juice, and cook for an additional 5-10 minutes until the clams are heated through and tender. Season with a handful of chopped parsley and a pinch of sea salt to taste.
Now, cook the bigoli in a large pot of salted water according to the package instructions, usually for about 10-12 minutes, until al dente. Once cooked, drain the pasta, reserving a little pasta water to help with the sauce.
To plate the dish, spread a generous layer of the creamy artichoke mixture at the base of each plate. Top with a nest of bigoli and spoon the clam mixture over the pasta. Garnish with additional parsley if desired, and serve immediately while still warm.
This Bigoli with Clams on a Bed of Artichoke Cream is a delightful and indulgent dish that combines the rich flavors of the sea with the delicate creaminess of artichokes, creating a luxurious experience for your taste buds. Enjoy it with a glass of chilled white wine for the perfect pairing!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~500 kcal |
| Protein | ~25g |
| Carbohydrates | ~55g |
| Fat | ~15g |
| Fiber | ~6g |
| Sodium | ~350mg |
Pro Tip: For an extra touch of elegance, drizzle a bit of high-quality olive oil over the top of the dish before serving.
