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Garofalo Spaghetti sauce with peas, clams and caviar with rosemary

Actually this would be an idea for a filled pasta: the combination is classic chick- Pulp Rosemary clams, the idea was to make ravioli stuffed with sauce and fried with chickpea liquid water from the clams and the clams themselves. But then came Michael That convinced me to participate in this contest :

So I turned the idea of \u200b\u200bstuffed pasta in a spaghetti always loved. Actually, at first blush the idea was to participate with the last meal I had posted: carrettiera the tomato vanilla where I already held, in very difficult times, to use pasta Garofalo, but the regulation required an unusual recipe, and then here I am with the Spaghetti Garofalo (cooking risotto), chickpea sauce, clams and caviar with rosemary.

For the sauce, chick peas,

130 grams of cooked chickpeas

2 plum tomatoes

a pinch of orange habanero (Or in other hot pepper)

extra virgin olive oil salt to taste

Put the chickpeas to soak at least the night before, it would be better the day before. Then drain the water (if you want even more than once) and cook the chickpeas in a pressure cooker and served initially with water (sorry for the game of water). Chickpeas in a pressure cooker need an hour of cooking from the whistle.

After cooking, put the chickpeas with a little cooking water in the blender, then add the seeded tomatoes, a pinch of salt, and habanero oil. Blend until it is creamy with no lumps, adjusting the quantities of oil, water from cooking the chickpeas and salt needed. Viewed

use dell'habanero I would say a few words about this cultivar of red pepper. I think not thank you enough for letting me meet Isidore the habanero, which besides being a very spicy chili, so you must use it with caution, also has a unique flavor, its just that he's a little secret of this sauce. So yes, you can use any other hot pepper, but the flavor is dell'habanero something extra, beyond all need, as I said, knowing the determination because it has flavor, slightly pinch but do not burn!

For the caviar rosemary

250 ml infusion of rosemary

2 grams of rosemary leaves

250 grams of natural mineral water

salt

Whisk the water to 75 degrees with the rosemary and then filter through adding a pinch of salt

1,5 grammi di alginato di sodio

10 grammi di cloruro di calcio

1 litro di acqua

Preparare una soluzione con il litro di acqua e i 10 grammi di cloruro di calcio.

Frullare insieme l'alginato di sodio e l'infuso di rosmarino e porre il 'frullato' in un topper. Quindi versare goccia dopo goccia il frullato di rosmarino ed alginato nella soluzione di cloruro di calcio.

Raccogliere il caviale così sferificato e sciacquarlo sotto l'acqua corrente prima dell'utilizzo.

Per le vongole:

1/2 kilo di vongole veraci

100 ml di acqua

1 rametto di rosmarino

Portate a casa le vongole vanno tenute in una soluzione di acqua SALATA, è importante non metterle in acqua dolce, altrimenti le vongole muoio e una volta morte non sono più buone.

Sbattere le vongole una ad una prima di metterle in padella insieme all'acqua ed il rosmarino. Quindi cuocere a fuoco vivace coperte fino per 7 o 8 minuti.

Aperte le vongole, togliere le vulve (salvo tre o quattro per piatto da usare come decorazione) e separare il frutto di mare dall'acqua di cottura. Filtrare con un canovaccio l'acqua di cottura e tenere al caldo.

Per la pasta:

75 grams of spaghetti per person

2 cloves of garlic salt

As announced proceed to cook the spaghetti in a risotto. Put a pot on the fire main mineral water salting. Stands just move the pot to boil on a secondary fire and wait to resume the boil. Meanwhile bring a pan large enough to accommodate the primary focus for a long spaghetti with a ladle of water and two crushed cloves of garlic. Bring to boil the noodles, then cook, being careful that they do not stick to the bottom or edges of always adding the necessary water. Three quarters of the cooking, add water so the clams to dry and salt to taste, with salt and cook al dente.

turn off the heat add a few tablespoons of the chickpeas vigorously jump if necessary adding a little more hot water. Add clams and continue to whisk jumping. The result should be a pasta sauce wrapped in a silky but not sticky.

by focusing Serve the pasta with some clam vulva and sprinkle with a tablespoon of caviar with rosemary.

Enjoy.

The ideal pairing with this dish, I think, is a Sicilian wine, a Inzolia pure "White Valguarnera, Duke of Salaparuta . Possibly not the wine market, but a bottle with 2 or 3 years in the cellar. I've served with a 2004 (currently on sale is the 2006).