SPELLED WITH CLAMS AND CHIVE

INGREDIENTS FOR 4 PEOPLE:
-500 g Purged and washed clams
-350 g Spelled
-Garlic
-Shallot
-Chive
-Parsley
-Vegetable broth
-Dry white wine
-Extra virgin olive oil
-salt

 

METHOD

Put the clams in a saucepan with a clove of garlic and a tablespoon of oil, brown them for 2′ then add a glass of wine, cover and cook until they open.

Remove the clams from the liquid and filter the cooking sauce.

Chop a shallot and let it dry in 2 tablespoons of oil; toast the emmer and wet it with the broth, then cook in about 30-35′, adding the broth a little at a time, alternating with the sauce of cooking clams.

Shell the clams holding only some with the shell, for decoration.

Whisk the emmer with a little oil and chopped chives and parsley, finally joining the shelled clams.

Season with salt if necessary and serve by decorating with the shells kept aside.

Date

28 June 2019

Category

CHIVES, RECIPES