Recipe: Pennes with Razor Clams and Small Vegetables

1 Prepare your razor clams.
In your closed sink pour your razor clams, then cover them with cold water, add 1 large pinch of coarse salt and a small dose of vinegar,
Wait 10 minutes then by hand remove them, run water over them, repeat this operation 2 more times, this way you will be sure there is no more sand.

2 In a large pot pour half of the razor clams add half of the onions a little thyme the bay leaf half of the mignonette your pieces of ginger, your knob of butter and half of the white wine then pour back the rest of the razor clams and repeat the same operation.

3 Place on your heat, cover your pot then put on maximum as soon as the boiling covers your razor clams count 1 minute then turn off your heat and let it "rest" for 10 minutes.

4 Drain your razor clams and strain your marinière through a fine sieve pressing well.

5 Put your marinière to reduce with your cream and your turmeric it must be reduced by half in order to have a creamy consistency then turn off the heat and cover.

6 Meanwhile put 2 liters (2.1 qt) of water to boil salt it add thyme and bay leaf then cook your pennes for 12 minutes.