Thursday, February 29 2024

Tender clams, aromatic garlic and tender chunks of squash are beautifully interwoven with pasta cooked to perfection to create a dish that is not only visually stunning, but also a true culinary masterpiece.

Whether you’re celebrating a special occasion or simply craving a taste of Italy, this recipe will amaze and satisfy your cravings.


So roll up your sleeves and embark on a culinary journey as we guide you through the steps to create this Italian fish and pumpkin delight in your own kitchen.

Enjoy!

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 12 oz of pasta (mezze maniche it’s top)
  • 3 cups of pumpkin already cleaned
  • 2 lb of clams
  • a sprig of rosemary
  • parsley to taste
  • sage leaves to taste
  • 1 fresh chili pepper
  • 1 clove of garlic
  • 2 tbsp of dry white wine
  • salt to taste
  • extra virgin olive oil to taste

 

METHOD

Wash, finely chop the parsley and keep it aside along with a few whole stalks.

Clean the clams, pour them into a large pan along with the parsley stalks, cover with a lid and cook over high heat until the seafood has completely opened.

Strain their liquid through a fine-weave strainer, shell 3/4 of them and set aside.

Clean the squash of seeds and inner filaments, remove the skin and cut it into cubes. In a frying pan, brown a clove of garlic along with EVO oil.

Then add the herbs, chili pepper and mist with white wine.

Once the alcohol has evaporated, add the squash, season with salt and cook with the cap on until softened.

Once the squash is cooked, remove the garlic, herbs, and chili and blend until smooth (add a tablespoon of water if necessary).

Cook the pasta for half the time indicated on the package, take it out and pour it into a pan where you have heated the liquid from the shellfish with a drizzle of EVO oil.

As soon as the pasta is al dente, add the pumpkin cream and finish cooking by stirring it in with the clams.

If it gets too dry, add a few tablespoons of the pasta cooking water.

Serve with a sprinkling of parsley.

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