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Pasta with clams, fennel, and Ricard

<ol><li>Rinse the clams at least 3 times in cold salted water. It is necessary to remove all the sand from the clams.<li>Cook the pasta as indicated on the packaging. Drain and let cool.<li>Peel the shallot and clean the fennel. Peel and mince the garlic.<li>Cut the fennel, red bell pepper, and shallot into very small dice.<li>Sauté them in olive oil. Add the garlic and Herbes de Provence.<li>Add the clams and flambé them with Ricard. Cover the pot.<li>Shake regularly. Season with pepper and salt.<li>Remove the clams from the pot and keep them warm with a lid.<li>Add the butter to the cooking liquid and cook until the sauce thickens slightly. Add a little lemon juice and chopped flat-leaf parsley.<li>Heat the pasta in the sauce.<li>Serve the pasta and vegetables in shallow plates. Add the clams.<li>Sprinkle with grated Parmesan and serve.

Pasta Public
Course: Main course
Preparation time: 30 minutes
Energy: 646 kcal / serving

Instructions

  • 1.   Rinse the clams at least 3 times in cold salted water. It is necessary to remove all the sand from the clams.
  • 2.   Cook the pasta as indicated on the packaging. Drain and let cool.
  • 3.   Peel the shallot and clean the fennel. Peel and mince the garlic.
  • 4.   Cut the fennel, red bell pepper, and shallot into very small dice.
  • 5.   Sauté them in olive oil. Add the garlic and Herbes de Provence.
  • 6.   Add the clams and flambé them with Ricard. Cover the pot.
  • 7.   Shake regularly. Season with pepper and salt.
  • 8.   Remove the clams from the pot and keep them warm with a lid.
  • 9.   Add the butter to the cooking liquid and cook until the sauce thickens slightly. Add a little lemon juice and chopped flat-leaf parsley.
  • 10.   Heat the pasta in the sauce.
  • 11.   Serve the pasta and vegetables in shallow plates. Add the clams.
  • 12.   Sprinkle with grated Parmesan and serve.

Ingredients for servings

  • 1.5 kg of clam
  • 500 g of spaghetti
  • 1 fennel
  • 2 shallots
  • 1 chili pepper
  • 1 Ricard
  • 100 g of butter
  • 1 olive oil
  • 2 garlic cloves
  • 1 lemon
  • 1 teaspoon of Provence herb
  • 1 bunch of parsley
  • 1 parmesan
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    646 kcal
    32 %
  • Fat
    22,8 g
    33 %
  • of which saturated
    14,12 g
    71 %
  • Carbohydrates
    87,51 g
    34 %
  • of which sugar
    5,62 g
    6 %
  • Protein
    16,47 g
    33 %
  • Fibers
    7,23 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.