Garlic Oil & Chille
Ingredients:
- Spagethetti 400 gr
- Garlic Clove 2 Unit
- Red Chilli 4 Unit ( cut by half)
For the Cream of Garlic;
- Garlic 200 gr
- Milk 1 lt
- Kalliope Olive Oil 60 gr
- Salt & Pepper
For the Clams Stock and Clams Meat
- Clams 2 kg
- Water 1 lt
- Salt & Pepper
For the Clams Chili
- Red Chilli 100 gr
- Sugar 80 gr
- Kalliope Olive Oil 20 gr
- Lemon Juice. 20 ml
Garnish
- Green Zucchini 400 gr
- Fried basil leaves
Recipes:
For the cream of garlic;
Cut the garlic by half-length wise; remove the central part, Blanch 9 time with milk from cold temperature to simmer temperature. Blix in a cup blender the garlic with a bit 60 ml of milk and 60 g of Kalliope extra virgin olive oil. Season with salt and pepper
For the clam stock and clams meat;
In a saucepan place the water add on into it the fresh clams ready clean and rest overnight in the fridge with salted water, place the pot in a medium heat and cook until the clams are open from their shells.
Remove the clams from the saucepan, keep aside to cooler, once cold remove the clams meat from the shells, keep some with the shells to garnish the plate. Filter the stock with a fine strainer, season with salt if needed.
For the Chilli Jam – Prepare a day before;
Cut into half lengthwise the red chili, remove the seed and the top part. In a sauce pan cook with Kalliope extra virgin olive oil, until soft add the sugar, lemon juice let caramelized then bleed until smooth.
For Cooking Pasta;
Bring the water into boiling point add the salt, pour on it the pasta stirred gently with a fork after 2 minutes in order to avoid that it will stick each other. Meanwhile in a medium heat sautéed pan add the garlic the chili cut by half, the add part of the preserved clams stock along with the clams meat, rest aside until the pasta al dente and ready to be tossed with it, Finish to cook the pasta with the zucchini spaghetti and extra virgin olive oil.
Garnish the pasta as per picture Buon Appetite.