Spaghetto quadrato with bread sauce and clams, endive and bottarga

by Stefano Savi - Roma

Serves 4

  • 320 gr - Spaghetto Quadrato
  • 600 gr - Clams
  • 400 gr - Stale bread
  • 800 gr - Fresh endive
  • 50 gr - Bottarga 
  • 2 - Garlic cloves
  • 100 ml - Fresh cream
  • 150 gr - Butter
  • 20 gr - White wine or apple cider vinegar
  • 1 - Sprig rosemary
  • Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta
  • 100 ml - Dry white wine
  • Salt, white pepper
  • Parsley
  • Chili pepper
Spaghetto quadrato with bread sauce and clams, endive and bottarga 1
Spaghetto quadrato with bread sauce and clams, endive and bottarga 2

I Dedicati

“I Dedicati” Special for Pasta

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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.
Spaghetto quadrato with bread sauce and clams, endive and bottarga 3
Associazione

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