Artichokes, clams and cheese pasta
This time I have a recipe of quick pasta with artichokes for you, clams and Pecorino cheese. I got the idea for this dish from an Italian restaurant I had the opportunity to visit during my trip to Rome, where I ordered this dish. As I love both seafood and artichokes, this choice turned out to be a hit. The pasta was al dente, covered in a creamy sauce with lots of Pecorino cheese. The taste of this pasta was very intense, mainly due to the addition of a large amount of cheese. Of course, after returning home, I tried to recreate this dish at home and I admit that it turned out quite well.
I served this pasta with artichokes, clams and cheese for dinner, but you can serve it for lunch as well. A big benefit of this pasta dish is its taste and the speed with which it can be prepared. I start it by making the sauce: its main elements are artichokes, shallots, clams, cream and wine. If you buy whole artichokes, you must first take a moment to peel them from the leaves. I recommend selecting young pieces, because older specimens are much harder. I cook the peeled artichokes with wine, onion and garlic. After that, I add cream, clams and spices to them. Finally, I add the Pecorino cheese into the dish but only when I already combined the sauce and the pasta.
Since the sauce with the artichokes and clams takes some time to cook, during that waiting time, I put a pot of water on the heat and cook the pasta. If you want the pasta to be al dente, 10 minutes of cooking is enough. For a softer consistency of pasta, you need to cook it a little longer. Drain the cooked pasta from the water, then combine it with the sauce and cheese. I encourage you to try this easy recipe for pasta and I wish you a tasty one.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for artichokes, clams and cheese pasta.
- 100 g artichoke hearts
- 2 tablespoons of olive oil
- 50 g shallots
- a pinch of grated lemon zest
- 100 g Pecorino Romano cheese
- 100 g clams
- 1 clove of garlic
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground pepper
- 100 ml cream (30%)
- 100 ml white wine
- 200 ml water
Additionally:
- 200 g elicoidali pasta
- 1/2 teaspoon of salt
- 1,5 l water
How to make artichokes, clams and cheese pasta.
Peel the onion, cut it into small cubes and put it in a pot. Add olive oil and fry over a medium heat for 2-3 minutes. Afterwards, add the mashed garlic and continue frying for a few seconds. Cut each artichoke heart into 8 pieces, then add to the fried onion and garlic. Pour in the white wine and cook until half of the wine has evaporated. At this point, pour in the water, cream, salt, pepper, lemon zest and continue to cook for about 8 minutes. Then add the clams and cook for another 4-5 minutes.
Pour water into a pot, add a pinch of salt and bring it to a boil. Add pasta to the boiling water, bring it all to a boil, and cook over a low heat for 10 minutes. Pour the pasta into a colander, rinse with cold water and set aside for a moment.
Add the pasta and finely grated Pecorino cheese to the hot sauce and mix well. Serve the pasta with artichokes, clams and cheese immediately after preparation, when it’s still hot.
Good to know when making artichokes, clams and cheese pasta.
This dish can be served with any type of pasta. I opted for elicoidali pasta. It is an Italian tube-shaped pasta that is medium in size.
The weight of the artichokes in the ingredients is meant to be the weight of ready-to-use, peeled artichoke hearts. The artichoke heart, otherwise known as its bottom, is the most delicate part of this vegetable.
Clams can be fresh or frozen. Before adding them to the sauce, the frozen ones should be defrosted in cold water, then removed from it and pat them dried.
Do you like dishes with seafood? If so, try our recipe for Seafood spaghetti.
