This is a pasta dish that finds its beauty in the few simple ingredients of fusilloni, bottarga, artichokes, and clams, that brought altogether create a recipe that is packed with flavors. Three-star Michelin chef Mauro Uliassi presents his not-to-be-missed creation that unites all of the dimensions of tastes and textures that make eating and cooking a pleasure.
Fusilloni, Bottarga, Artichokes and Clams – from Mauro Uliassi
For the fresh rosemary oil
For the artichokes
Procedure
For the fresh rosemary oil
Place the oil and garlic in a frying pan. Brown slowly and add the sprigs of rosemary. Add the clams, cover, and remove from heat (the heat will make them open keeping them nice and puffy). Remove the garlic and rosemary.
For the artichokes
Clean the artichokes of the tough leaves and cut them into six wedges. Brown the garlic and sage with the artichokes for two minutes over moderate heat. Wet with the white wine, cover, and let it finish cooking. Degrease, remove the garlic and sage, and add the artichokes with their stock to the clams.
For the pasta
Cook the pasta in lightly salted water (1 liter of water, 5 grams of salt per 100 grams of pasta). Drain the pasta al dente and saute in the prepared sauce until thickened. Add a little vegetable broth, if needed, to continue cooking or to soften the pasta. When cooked, spread the fusilloni with artichokes and clams into bowls and add the bottarga roe.