Recipe: Pennes with Razor Clams and Small Vegetables

Name: Pennes couteaux et petits légumes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portions
Ingredients: Pour la marinière1,5 kg de couteaux pêchés fraîchement3 beaux oignons nouveaux hachés grossièrement blancs et tiges vertes1 petite botte de persil plat lavé et haché grossièrementquelques dés de gingembre frais10 cl de vin blanc Charentais (si possible)1 grosse noix de beurre ½ sel1 feuille de laurierun peu de fleur de thym citron(si vous avez)1 petite cuiller de mignonnette de poivre blanc(poivre écrasé avec le cul d'une casserole)gros sel et vinaigre)20 cl de crème liquide100 g de petits légumes taillés en brunoise fine(carotte, courgette + un peu de petits pois frais ou surgelés)200 g de Pennes1 feuille de laurier un peu de fleur de thymquelques fèves épluchées ou des graines de soja fraîches1 cuiller a café de bon curcuma(Madagascar )par exemple)

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (9 reviews) Fishes

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

For the marinière

1.5 kg of freshly caught razor clams
3 beautiful spring onions roughly chopped, white and green stems
1 small bunch of flat parsley, washed and roughly chopped
a few pieces of fresh ginger
10 cl of Charentais white wine (if possible)
1 large knob of half-salted butter
1 bay leaf
a little lemon thyme flower (if you have it)
1 small teaspoon of white pepper mignonette (pepper crushed with the bottom of a pan)
coarse salt and vinegar)
20 cl of liquid cream
100 g of small vegetables cut into fine brunoise (carrot, zucchini + a few fresh or frozen peas)
200 g of Pennes
1 bay leaf a little thyme flower
a few peeled fava beans or fresh soy beans
1 teaspoon of good turmeric (Madagascar for example)

Step-by-step directions

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 of water to boil salt it add thyme and bay leaf then cook your pennes for 12 minutes.

7- Shell your razor clams and cut them into 3 pieces then pan-fry them quickly with your small vegetable brunoise (one minute) with a little olive oil then turn off the heat and cover.
Then drain your pennes pour them into your reduction stir turn on your heat and let them soak for 2 minutes, then add your pan-fried razor clams for 1 minute then at the last moment add your raw fava beans, pour into a large round salad bowl and decorate by arranging your razor clam pieces on top of your preparation and arrange your razor clam shells around it.
*Razor clams always have fairly firm flesh

Crustacés Couteaux Cuisiner les couteaux Charentes