Spaghetto quadrato with bread sauce and clams, endive and bottarga

Procedure

• 1

  Purge the clams and tap them.

• 2

  In a frying pan, fry two tablespoons of Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta with two cloves of garlic and three sprigs of parsley, add the clams, add a little chili pepper and the dry white wine and reduce, add three ladles of hot water and cover.

• 3

  Remove from heat as soon as they open.

• 4

  Add a tablespoon of Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta to another small saucepan with a clove of garlic and a sprig of rosemary, let the oil flavor, remove the rosemary and add the just toasted and seasoned stale bread cut into pieces. Add the cream and bring to a boil. Remove from heat and blend everything, adding some of the clam cooking water, a few shelled clams and two drizzled tablespoons Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta. Adjust salt and white pepper and set aside, keeping covered and warm.

• 5

  Parboil the endive in salted boiling water, drain in ice water. Sautée the endive in a frying pan with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta, a clove of garlic and a bit of chili pepper, and adjust the salt.

• 6

  Shell the claims and set aside with their cooking water.

• 7

  Cook and drain the spaghetti. Place in a frying pan with a base of garlic, oil and chili pepper and mix thoroughly. Add the clam water and cooking water, add the clams and endive, and finish mixing.

Assemble the dish

• Place the bread sauce with hot clams in a pasta bowl on top of a nest of spaghetti with endive, some grated bottarga and a bit of Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta.