The story of this recipe was born from the beautiful friendship of Maria, a young entrepreneur from Paliano of Donna Vittori - Borgo Agricolo, and Giuliano, the sparkling and innovative chef of the Le Cerquette agrituourism in Olevano Romano.
Donna Vittori - Borgo Agricolo started in 2020 and today has 21 hectares, 10 of which are dedicated to grain. The Pasta Experience project was born with the aim to rediscover ancient and local varieties of wheat and enhance them in the most iconic product for our Italian tradition: pasta.
Maria's dream was born thanks to her love for the area, especially for wine, but once 4 hectares of Cesanese vineyards were planted on the Paliano hills, she felt the need to promote her land and food culture. At that time, the idea of traditional grains to transform in organic flavours to produce what Italians love most.
Giuliano Montesanti is also from Paliano and, after his studies at the Fiuggi hotel school, he made his passions his career by continuing to pursue his dreams in the world of cooking. After being first chef in the kitchens of the Polledrara Restaurant run by Francesca Litta, president of Slow Food Lazio who has always promoted the philosophy of "Good, clean and fair" in her dishes, today he works at the beautiful Le Cequette farmhouse in Olevano Romano.
Soon there will be interesting news and these two friends will show some good ones. Giuliano and Maria have decided to meet and have fun creating more recipes with different types of pasta and shapes. Stay tuned!
Recipe for spaghetti with clams, razor clams and lemon bread crumble by Giuliano Montesanti
0,5 kg Spaghetti durum wheat hats Donna Vittori, 0.5 kg razor clams, 0.5 kg Clams, 150 g Cherry tomato, ½ glass of white wine, Extra virgin olive oil, Lemon, Origan, Garlic, Shallot,Chili, Basil, Parsley
The preparation begins by cooking the clams in a saucepan with a lid, adding garlic and parsley, but without adding any more water. Once cooked, some clams will be shelled to lighten the future plating.
Meanwhile, the razor clams are cooked in another pot with a drop of olive oil, garlic, cherry tomatoes, shallots, basil and chilli pepper. Everything is blended with white wine and part of the cooking water from the clams is added for flavour.
At this point the razor clams are added to the clams creating a single sauce.
In the meantime, toasted bread must be prepared in the oven, which, once crunchy, must be seasoned with oil, lemon and oregano and then chopped with a knife to form a crumble.
While cooking the fish, you can boil the water and then cook the spaghetti for just a few minutes. The cooking of the pasta takes 8 minutes but 6 minutes is recommended and then sautéing it for the last 2 minutes together with the fish sauce.
Once the dish has been served, everything can be decorated with the lemon bread crumble and fresh parsley.
And to accompany this dish we recommend a Chiomè, a Cesanese vinified in white by Andrea Tranquilli. A rosé wine, characterized on the nose by floral and fruity notes, typical of the Cesanese vine. A fresh and drinkable wine to accompany even well-structured dishes like ours.
An innovation that of Andrea, the first winemaker to have produced a white wine from Cesanese that could not be paired with our innovative dish.