Here’s one of our favourite recipes, probably because it’s quick, easy and delicious!
Spaghetti alle vongole
Spaghetti with clams and cherry tomatoes
This is a light, fresh and yet full flavoured pasta dishes so frequently served along the coast. Small clams are usually used for this recipe.
The spaghetti remains in bianco (without a tomato sauce). The cherry tomato halves are tossed into the pan at the last minute to heat them through.
Here we go –
- 1 kg (2lb 4oz) small, fresh clams
- 4 tablespoons olive oil plus a little extra
- 3 garlic cloves peeled and finely chopped
- 1 small dried red chilli, crumbled
- 1 medium bunch of parsley, chopped
- 125 ml (1/2 cup of white wine, plus a glass for drinking while cooking!!)
- 500 g (1 lb 2oz) spaghetti
- 200 g (7oz) ripe cherry tomatoes, halved
Soak the clams in lightly salted water for a few hours. Change the water frequently and drain in a colander to get rid of any sand. Rinse and drain well.
Heat the olive oil in a large wide stockpot. Add the garlic, chilli and half the parsley. When you begin to smell the garlic, add the clams and the white wine. Turn up the heat to high, put a lid on, and cook for 5 minutes or until the clam shells have opened.
Remove from the heat and discard any clams that have remained tightly closed. Remove about half of the clams from the shells, discard the shells and return the clam meat back to the pan. Leave the rest of the clams in their shells.
Cook the spaghetti in boiling, salted water. While the spaghetti is cooking, add the cherry tomatoes to the clam pan and season with salt and pepper. Return to the heat for a few minutes to heat through. Drain the spaghetti when it is ready and add to the clam pan, toss with a pair of tongs.
Coat the clams with the liquid from the clams. Put into individual pasta bowls, sprinkle with the remaining parsley and serve immediately, with a drizzle of olive oil.
Fabulous with a slice or two of fresh bread to dunk and a glass of Passerina to drink!
Over the coming months we want to share a selection of seasonal recipes with you, from the heart of Italy.
Year after year, as the months and ingredients change, so does the family table. We prepare and serve what is in season, strawberries are ready in April, we don’t eat them in December! The earth gives us what we need, oranges and their vitamin C in winter and refreshing watermelons arrive in August.
Ingredients vary, not just seasonally, but monthly. Sometimes subtly, sometimes dramatically. Each month passes and we see a change in the fields. The locals are passionately involved with their surroundings and respect the land. They lovingly sow their crops and naturally reap most of their produce in the summer months.
Some products are ever present, carrots, celery, sage and rosemary, and they form the basis of most casserole dishes.
Here in Le Marche the quality of the ingredients is very important. Dishes are simple and delicious. A piece of meat, grilled and transformed with lashings of local olive oil, a peach eaten off the tree after lunch. The gorgeous artichoke dipped in lemon juice and luminous green olive oil. Tomatoes bursting with the scent of summer.
It’s April and the weather has changed. We are surrounded by flowering fruit blossom. Their beautiful colours reveal the imminent peach and plum harvest. There is tarragon and rocket and the wonderful arrival of succulent strawberries, which help to rid the body of toxins, accumulated over the winter, with their slightly astringent qualities.
April is the month of spring cleaning and Easter. Artichokes are now in the fields. Their tall, solid, lilac crowned stalks stand proudly in smart lines.
This week’s recipe – starting with something simple.
Carciofi Ripieni – Stuffed artichokes, perfect served with roast lamb.
- 12 medium globe artichokes
- 1 medium bunch of parsley, chopped
- 4 garlic gloves, peeled and finely chopped
- 3 tablespoons olive oil
- 30g (1oz) butter
- 500ml (2 cups) vegetable stock
Rinse the artichokes and trim the tough outer leaves.
Cut away about a third of the top spear of each artichoke. Cut away the stem completely, in line with the artichoke bottom.
Put each artichoke bottom side up, onto a wooden chopping board. Push gently against the artichoke with your hand to widen the central cavity of the artichoke. Using scissors, snip away any top spikes of the internal small leaves.
Mix the chopped parsley and garlic together and divide the mixture between the artichoke cavities and the leaves.
Put the artichokes upright in a high rimmed saucepan, where they can fit in a single layer. Drizzle with the olive oil, season with salt and pepper and add the stock. Put a knob of butter into each artichoke and bring the stock to the boil. Spoon over a little of the stock, lower the heat, cover and simmer for 30-40 minutes, until the artichokes are tender. Remove the lid and continue cooking to reduce the liquid until only a little remains.
Serve warm, enjoy!
Italy is famous for many things, especially food! Their passion for pasta is on a whole different level. Browse the local supermarkets around Le Marche and you will find aisle after aisle displaying every shape and make of pasta. Most Italian’s eat pasta at least once a day!
Here we give you a small insight into a special pasta made locally.
Regina dei Sibillini is a farm in Montefortino, Le Marche. They cultivate durum wheat on the Sibillini Mountains and use it to make pasta. The late growing wheat is sown at the end of October and grows slowly under the falling snow between November and March. During this time, it rests, keeps warm and is slowly hydrated. The wheat grows and sprouts and from this originates the popular Italian saying …. ‘Sotto la neve, pane – under the snow, bread!’
The durum wheat has a strong ear of corn that overhangs on a very tall stem, usually measuring between 150-160cms. Its rustic nature contributes to the production of an excellent durum wheat flour. The fragrance released during the pasta making process is an intense scent of bread and biscuits!
Regina dei Sibillini produces pasta according to the artisan process. It is drawn through bronze wire and then put to dry at low temperatures. Only wheat that comes from the topsoil at an altitude between 600 to 900 meters above sea level is used. Their philosophy is to cultivate a quality product.
The geographic position of the farm in the Sibillini Mountains guarantees a truly uncontaminated ambient: water and air. Essential elements in the production of quality pasta.
This raw material cultivated, wholesome and with unique properties gives the product a characteristic taste rich in flavor. The aroma is distinguished the moment the pasta is cooked.
Compared to other durum wheat its low gluten content makes it much more tolerable.
“It is the bond with the land where we live, love and respect that brought us to undertake this journey. The nature that surrounds us is what inspired us. The best way to honour this is to capture the taste, smell and colours.”
Respecting the Italian tradition Regina dei Sibillini produces all the classic shaped pastas.
Their logo and packaging was inspired by the mountains. The icy colour of the snow, and the winter sky. The transparent opening on the front of the box allows you see exactly what you are buying. The irregular form of their logo reminds us of the white slopes and the mountains profile. The snow that covers and protects the wheat.
REGINA DEI SIBILLINI
via R. Papiri, 30 – 63858 Montefortino (Fermo)
Marche – Italia