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Spaghetti with clams, asparagus and sweet garlic sauce





The recipe of this fish first course is by Marco De Luca of Watergate restaurant in Losanna.

This recipe has been reported by Novella Talamo

Ingredienti Ingredients for 4 people

320 g spaghettoni pasta, obtained with bronze instruments

500 g genuine clams

300 g wild asparagus

3 cloves of pink garlic


extra virgin olive oil

fresh milk

Preparazione Directions

Prepare the garlic sauce: blanch the peeled garlic in the milk, repeat three times (beat the garlic, add salt and pepper and sift in order to obtain a velvety and sweet garlic sauce). Put the clams in water and salt. Let them open in a capacious pan with a trickle of extra virgin olive oil. Wash the asparagus and cut into thin slices. Blanch the asparagus in a pan for a few minutes on a high heat with a trickle of extra virgin olive oil and a clove of garlic. Add the clams. Cook the spaghettoni pasta slightly underdone in plenty of salted water and mix it with the clams and the asparagus, add the chopped parsley and serve with the garlic sauce.


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