{"id":5341,"date":"2023-11-08T16:25:57","date_gmt":"2023-11-08T15:25:57","guid":{"rendered":"https:\/\/stage.itticabuonocore.com\/senza-categoria\/spaghettone-with-clams-bottarga-lemon-and-panko\/"},"modified":"2023-11-08T16:25:57","modified_gmt":"2023-11-08T15:25:57","slug":"spaghettone-with-clams-bottarga-lemon-and-panko","status":"publish","type":"post","link":"https:\/\/stage.itticabuonocore.com\/en\/recipes\/spaghettone-with-clams-bottarga-lemon-and-panko\/","title":{"rendered":"Spaghettone with clams, bottarga, lemon and panko"},"content":{"rendered":"

Few ingredients can make a pasta dish as tasty<\/strong>, refined and special as clams. Today, together with chef Vincenzo Esposito from Bommar\u00e9 restaurant, we\u2019re sharing a recipe that puts them on the spotlight: spaghettone with clams, bottarga, lemon and fennel-infused panko breadcrumbs<\/strong>. Keep reading for a step-by-step guide and enjoy this delicious recipe at home! <\/p>\n

<\/h2>\n

Ingredients
Serves 4<\/h2>\n

\"Bowl<\/p>\n

Here\u2019s everything you need to prepare the dish:<\/strong><\/p>\n

    \n
  • 400 g spaghettone <\/strong>(Italian pasta)<\/li>\n
  • 800 g vongole veraci <\/strong>(grooved carpet shell)<\/li>\n
  • Bottarga<\/strong>, to taste<\/li>\n
  • 1 unwaxed fresh lemon<\/strong><\/li>\n
  • Candied lemon<\/strong><\/li>\n
  • Extra virgin olive oil<\/strong><\/li>\n
  • Garlic (crushed, with skin on)<\/strong><\/li>\n
  • Chili oil<\/strong><\/li>\n
  • Fennel fronds<\/strong><\/li>\n
  • 50 g seasoned panko<\/strong> (breadcrumbs)<\/li>\n<\/ul>\n

    <\/h2>\n

    <\/h2>\n

    <\/h2>\n

    <\/h2>\n

    Step-by-step instructions to replicate the recipe<\/h2>\n

     <\/p>\n

    \"Panko<\/p>\n

    Start by saut\u00e9ing the garlic (with its skin on) in a pan<\/strong> with extra virgin olive oil. Once it turns golden, add the clams<\/strong>. Let them cook for a few minutes, just until they open, adding a ladle of pasta cooking water and a bit of chili oil. <\/p>\n

    Once opened, remove the clams from the heat and set aside 12 clams with their shell<\/strong>, to use as garnish. Take the shell off the rest.<\/strong><\/p>\n

    Meanwhile, cook the pasta in salted water until it\u2019s al dente.<\/strong> Drain and transfer it to the same pan where you cooked the clams. Toss everything together for a couple of minutes, then add:<\/strong><\/p>\n

    – the clams without shell;<\/strong><\/p>\n

    – freshly grated lemon zest;<\/strong><\/p>\n

    – fennel fronds.<\/strong><\/p>\n

    Continue to toss and finish with a splash of raw extra virgin olive oil<\/strong>.<\/p>\n

    As for the panko<\/strong>: toast it in a pan<\/strong> with extra virgin olive oil, garlic and fennel until it\u2019s golden and crisp.<\/p>\n

    The final touch is the candied lemon: blanch the lemon peel seven times in boiling water, then prepare a syrup with lemon juice, water and sugar<\/strong>. Once the syrup is ready, candy the peel in it.<\/p>\n

    <\/h2>\n

    Plating: the final touch<\/h2>\n

    \"Knife<\/p>\n

    Looks are important too: before enjoying your dish, take a moment to give it the visual appeal it deserves.<\/p>\n

    Use a ladle and kitchen tongs to plate the spaghetti neatly. Once in place: <\/strong><\/p>\n

      \n
    1. – grate the bottarga over the top;<\/strong><\/li>\n
    2. – add the panko, candied lemon and the 12 clams in their shells;<\/strong><\/li>\n
    3. – finish with a garnish of fennel fronds.<\/strong><\/li>\n<\/ol>\n

       <\/p>\n

      <\/h2>\n

      <\/h2>\n

      Bommar\u00e9: the very best of the sea, at your table<\/h2>\n

       <\/p>\n

      \"Chef<\/p>\n

      This fantastic dish was created by chef Vincenzo Esposito of Bommar\u00e9 restaurant<\/strong>, a place born to bring the finest flavors of the sea to the table: fresh catches from our Mediterranean waters as well as prized ingredients from more distant seas.<\/p>\n

      Bommar\u00e9 offers a new take on seafood cuisine, blending tradition with contemporary flair<\/strong>: it combines classic dishes with more creative, modern proposals.<\/p>\n

      The fil rouge is the sea itself, supported by a professional service led by ma\u00eetre Gianluca Carbone.<\/p>\n

      Chef Vincenzo Esposito<\/strong>, originally from Torre del Greco, infuses his dishes with<\/strong>:<\/p>\n

      – Coastal Mediterranean cuisine;<\/strong><\/p>\n

      – Seafood based on daily local catches<\/strong>, enriched by premium ingredients from more distant waters;<\/p>\n

      – Raw seafood dishes, shellfish, oysters, tartare, carpaccio, salt-baked and oil-poached fish<\/strong><\/p>\n

      – And much more to discover.<\/p>\n

       <\/p>\n

       <\/p>\n\n\t\t