Orecchiette “Bari Vecchia” with clams and artichokes
Preparation: 1h. and 30 min
450g of Maffei Orecchiette “Bari Vecchia”
500g of clams or lupins
4 cloves of garlic
Half a glass of white wine
4 or 5 tablespoons of Evo oil
1 untreated lemon
1 bunch of fresh parsley
Drain the clams in salted water for at least an hour. After some time has passed, drain and rinse them well under running water. Clean the artichokes, removing the stems, outer leaves and tips; cut them in half and then into slices. Finally, soak them in water and lemon. In a large pan, place 2 cloves of garlic, a tablespoon of oil and half a glass of white wine. Add the clams and cook them over high heat, until completely open. Once ready, remove them from the pan with a slotted spoon and filter the cooking liquid from the clams, keeping it aside.
In the same pan, brown the garlic with 3 tablespoons of oil, season the artichokes over high heat, add the water from the bottom of the clams and cook for 10 minutes over medium heat. Cook the orecchiette and drain them as soon as they float to the surface. Then, pour them into the pan with the sauce, add the chopped parsley and clams, season with salt and pepper, and sauté everything for a few moments. Serve immediately.