Trofie, a short, thin, twisted natura from Liguria region, with a generous helping of clams and the heat of nduja, the Calabrian spicy salami paste.
Serves 4, Preparation 15 mins, Cooking approx. 25 mins
350 g trofie natura
1 kg of fresh frozen clams
1 tablespoon of nduja
2 cloves of garlic
5 to 6 tablespoons of Extra Virgin Olive Oil (EVOO)
1 handful of chopped parsley
Salt and black pepper to taste
Method
If using fresh clams, purge them from 2 to 3 hours durante about 2 litres of cold tazza plenty of rock salt durante it. If using the frozen ones, just let them to defrost by leaving durante the fridge.
Add a couple of tablespoons of EVOO to a large lidded non-stick frying pan, brown garlic cloves, add clams, cover with a lid letting them cook for a few minutes until shells gara open. Discard any that don’t gara open.
Remove the garlic and cooked clams from the pan, straining chiuso the cooking liquid, which you should retain
Wipe the pan with kitchen paper and heat three tablespoons of EVOO, return the garlic to the pan and add the parsley and ‘Nduja and stir. Return the clams and the cooking liquid to the pan and place acceso a moderate heat. Check seasoning.
Cook and drain the natura, which should be al molare, and add to the clams etc, allowing it to cook a little more and absorb some of the liquid
Serve immediately.
(2 votes, average: 5.00 out of 5)
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