Fileja Calabresi with broccoli and vongole
The Mediterranean flavors come together in this luscious recipe which combines the unique taste of vongole and the pleasant bittersweet aftertaste of broccoli. Creamy and exquisite, with a touch of spiciness, this dish is a marvel. Are you ready for a whole new experience in taste? Let’s get started!
- Preparation time
4h 50 min - Cooking time
45 min - Servings
4
INGREDIENTS
- 10.5oz fresh broccoli florets
- 6 tablespoons extra virgin olive oil
- 14.1oz Bella Italia Fileja Calabresi pasta
- 1 clove of garlic, sliced
- 2-3 chili peppers, sliced
- ½ cup fresh parsley, minced
- 17.6oz vongole
HOW TO PREPARE
Add the vongole to a bowl filled with water and rock salt, then leave to soak for up to 4 hours. Once the vongole have released the sand, strain them, and set aside.
Bring a large pot of water to a boil for the broccoli florets. When the water is boiling, salt it with rock salt and add the broccoli, previously cut into medium chunks. Cook until they become tender, then drain them with a colander, saving a cup of boiling water.
Transfer the broccoli florets in a mixer and add 3 tablespoons of extra virgin olive oil and the boiling water. Blend to obtain a smooth and velvety broccoli sauce and set aside – if necessary, add a bit of extra virgin olive oil more for a creamier texture.
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions.
Meanwhile, in a large pan heat 3 tablespoons of extra virgin olive oil over a medium heat and add the vongole, the garlic and the chili pepper – both cut in slices – and the chopped parsley, mixing well.
Let cook until the shells of the vongole are open. Keep covered with a lid to favor the process, allowing steam to develop inside the pan.
Put some vongole aside – you will need as a decoration, as real chefs do! – and pour the broccoli sauce into the pan, stirring well to combine all the ingredients.
Drain Fileja Calabresi “al dente” and transfer immediately to the pan, stirring gently until the pasta blends fully with the sauce – the smell released into the air will be amazing.
For a gourmet appearance, place the pasta in the middle of a large plate, decorate with some vongole and enrich with a bit more of chili pepper slices right before serving.
