INGREDIENTS FOR 4 PEOPLE:
-500 g Purged and washed clams
-350 g Spelled
-Dry white wine
-Extra virgin olive oil
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.
28 June 2019