Ingredients (for 4 people):
- 700g clams
- Coarse salt
- 4 artichoke hearts
- 50g rice flour
- 1L sunflower oil
- 2 tablespoons olive oil
- 1 peeled garlic clove
- 600g linguine
- 1/4 bunch of chopped parsley
- 75g bottarga
- Salt and pepper to taste
Preparation:
Clean the clams by soaking them in a large bowl of cold water with coarse salt for 1 hour. Make sure there is no more sand by tapping each clam against the countertop.
Wash the artichoke hearts with clear water and cut them into thin slices, vertically. In a shallow plate, put the flour and roll the artichoke slices in it.
In a fryer or large pot, heat the sunflower oil to 160 degrees, until small bubbles rise to the surface. Fry the artichokes for 3 minutes.
Drain them on paper towel, season with salt, pepper, and set aside. In a pan, heat olive oil, garlic, and clams. Cook for 1 to 2 minutes over medium heat until all the clams have opened. Remove and set aside. Keep the juice in the pan. In a large pot of boiling salted water, cook the pasta and remove it 2 minutes before the end. Place it in the cooking juice of the clams. Add a ladle of cooking water and mix the sauce. Add the clams. In a dish, add the pasta with clams, sprinkle with parsley, finely grate the bottarga, and place the fried artichokes.Voir cette publication sur Instagram