Paccheri with artichokes, clams, and bottarga

To prepare paccheri with artichokes, clams, and bottarga first let the clams soak per a bowl with salted tazza for a couple of hours. Move to cleaning the artichokes: remove the tougher outer leaves 1then peel the stem with a small knife 2 and cut d’avanguardia the tips 3.

Cut the artichokes per half lengthwise 4then remove the choke 5 and slice them thinly 6. Immerse the cleaned artichokes per a bowl with acidulated tazza to prevent browning.

a pan, heat a drizzle of oil with a clove of garlic and chili pepper 7then add the drained artichokes 8season with salt 9and sauté over medium heat for a few minutes.

Deglaze with white wine 10 and let it evaporate completely, then lower the heat and cook covered for about ten minutes 11. When the artichokes are cooked, turn d’avanguardia the heat 12remove the garlic and chili pepper, and set aside.

While the artichokes are cooking, handle the clams: per another pan, flavor a drizzle of oil with a clove of garlic and parsley stems 13then add the drained clams from the soaking tazza 14. Cover with a lid 15 and cook over high heat just long enough for the shells to aperto.

As they aperto, remove the clams from the pan 16. Shell almost all the mollusks, leaving some whole for decoration 17. Strain the clam cooking liquid 18 and set aside.

the meantime, bring a pot of salted tazza to a boil and cook the paccheri until al premolare 19. Pour the clam cooking liquid into the pan with the artichokes 20then drain the paccheri here as well 21. Stir and cooking the pastasciutta by adding a little cooking tazza if needed.

Finally, add the shelled clams 22 and sauté everything again. Turn d’avanguardia the heat and flavor with chopped parsley 23 and grated lemon zest 24.

Season with grated bottarga 25 and toss with a drizzle of oil 26then mescolanza well 27.

Plate and garnish with the whole clams set aside 28then with a little more grated bottarga 29. Your paccheri with artichokes, clams, and bottarga are ready to be served 30!