Paccheri with artichokes, clams and bottarga
Immerse yourself in the flavors of the Mediterranean with this exquisite **Paccheri with artichokes, clams, and bottarga**! This **seafood first course** combines the satisfying texture of paccheri pasta with a **fragrant pasta sauce**, ready in just over an hour. A delightful **Paccheri recipe** for a quick yet impressive meal, perfect for those following a pescatarian or dairy-free diet – get ready to savor the taste of Italy!
Dietary Information
Servings:
- 1
To prepare the paccheri with artichokes, clams and bottarga, first let the clams purge in a bowl with salted water for a couple of hours. Move on to cleaning the artichokes: remove the toughest outer leaves 1, then peel the stem with a knife 2 and cut off the tips 3.
- 2
Cut the artichokes in half lengthwise 4, then remove the beard 5 and cut them into thin slices 6. Dip the cleaned artichokes in a bowl with acidulated water, to prevent them from turning black.
- 3
In a pan, heat a drizzle of oil together with a clove of garlic and the chili pepper 7, then add the drained artichokes 8, salt 9 and sauté over medium heat for a few minutes.
- 4
Deglaze with the white wine 10 and let it evaporate completely, then lower the heat and cook with the lid on for about ten minutes 11. When the artichokes are cooked, turn off the heat 12, remove the garlic and chili pepper and set aside.
- 5
While the artichokes are cooking, take care of the clams: in another pan, flavor a drizzle of oil with a clove of garlic and the parsley stalks 13, then add the clams drained from the soaking water 14. Cover with the lid 15 and cook over high heat just long enough to open the shells.
- 6
As they open, remove the clams from the pan 16. Shell almost all the molluscs, keeping a few whole for decoration 17. Filter the cooking liquid of the clams 18 and set aside.
- 7
Meanwhile, bring a pot of salted water to a boil and cook the paccheri al dente 19. Pour the cooking liquid of the clams into the pan with the artichokes 20, then drain the paccheri here too 21. Stir and finish cooking the pasta, adding a little cooking water if necessary.
- 8
Finally, add the shelled clams 22 and sauté everything again. Turn off the heat and flavor with the chopped parsley 23 and the grated lemon zest 24.
- 9
Season with the grated bottarga 25 and stir with a drizzle of oil 26, then mix well 27.
- 10
Plate and garnish with the whole clams set aside 28, then complete with a little more grated bottarga 29. Your paccheri with artichokes, clams and bottarga are ready to be served 30!
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