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Bigoli with clams in a bed of artichoke cream

17/11/2023

Bigoli with clams in a bed of artichoke cream is a refined and flavorful dish that combines rustic pasta with seafood and a velvety vegetable cream. Here’s the recipe for you:

Ingredients

  • 320 g of bigoli (or another long pasta like spaghetti or linguine)
  • 500 g of fresh clams (true clams)
  • 4 artichokes
  • 1 clove of garlic
  • Chopped parsley to taste
  • 100 ml of white wine
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • 1 lemon (to prevent the artichokes from darkening)
  • Vegetable broth to taste (may be needed for the artichoke cream)
  • 1 small onion

Preparation

  1. Start by cleaning the clams by placing them in cold water for a few hours, changing the water occasionally to remove any sand residues. Rinse them under running water before cooking.
  2. Clean the artichokes by removing the tougher outer leaves and the top of the tips, then cut them in half, remove any inner hay, and slice them thinly. Keep them in cold water acidulated with lemon to prevent darkening.
  3. In a pan, fry the chopped garlic with extra virgin olive oil, add the drained artichokes, and sauté for a few minutes. Season with salt and pepper.
  4. Add a little vegetable broth and cook covered until the artichokes are tender, then blend everything to obtain a smooth cream. If necessary, add more broth to reach the desired consistency.
  5. In another pan, heat some oil with a clove of garlic and finely chopped onion, then add the clams and deglaze with white wine. Cover with a lid and let them open well.
  6. Meanwhile, cook the bigoli in plenty of salted water following the cooking times indicated on the package.
  7. Once the bigoli are al dente, drain them and transfer them to the pan with the clams, toss for a minute on high heat to flavor them in the sauce.
  8. Plate by laying down a bed of artichoke cream at the bottom of the dish, place the bigoli with clams on top, and finish with a sprinkling of chopped parsley.
  9. Serve immediately while still hot, drizzled with some raw olive oil if desired.

Curiosità

Bigoli are a traditional Venetian pasta, very similar to spaghetti but thicker and rougher, perfect for holding sauces and condiments. Combined with clams and artichoke cream, they create a blend of earth and sea flavors, highly appreciated in Italian cuisine.

Buon appetito!