“Vongole, Vongole Fresche!”

A visit to the fish shop created a feast of fish based dishes on our table during this long weekend… since the waters were calm the availability of fresh fish was at its peak and thus we took the opportunity to do some shopping! Here is an easy recipe which will take you little time to prepare but which taste will remain with you for long… the combination of these ingredients produce a marvelous taste which will make you crave for another plate … so be generous in your portions!

Serves 4

Ingredients:

400gr pasta

1kg fresh vongole

4 globe artichokes (you can substitute with frozen artichoke hearts)

2 garlic cloves

parsley

4 cherry tomatoes

1 lemon

olive oil

1 glass white wine

salt & pepper

[caption id=”attachment_324" align=”aligncenter” width=”300" caption=”Pasta with fresh clams, artichokes and tomatoes”]

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Start by cleaning the clams. Put them in a colander, add some sea salt and leave in water for around 2–3 hours, changing the water every now and then. Drain them and open them on a low flam in a casserole. Meanwhile, clean the artichokes and use the heart only. Slice it into thin pieces and place them in a bowl with water and lemon juice until you use them. In a large saucepan pour in some olive oil, chopped garlic and parsley and add the artichoke slices. Cook until tender. Season with salt & pepper.

Prepare the pan for the pasta and bring its water to boil. When the artichokes are tender remove them from the frying pan and pour in some olive oil again, add the remaining garlic clove chopped and the tomatoes cut into quarters. Add the clams (you can remove the shells of half of them and leave the rest with the shells on) and pour the glass of wine leaving it to evaporate. You can then add the artichokes.

Drain the pasta al dente and add to the clams mixture. Dress with some good quality olive oil and peperoncino if you like it spicy.

Bon appetit!