INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Whole Wheat Linguine N° 13
500 g lupini clams
4 artichokes
1 garlic clove
60 g caperberries
parsley
Chili pepper
Salt
DIRECTIONS
Soak the lupini clams in a bowl with water and salt (30 g per every liter of water) for 2 or 3 hours. Take the desalted caperberries (we used those preserved in brine, but you can also find them in salt), remove the stems and cut them in half. Finely chop the parsley. Place the parsley stalks in a sauté pan with garlic and oil. Add some chili pepper then pour the lupini clams. Add a ladel of boiling, unsalted water, then toss quickly and cover with a lid. Cook until the lupini clams are open, then remove the parsley stalks and garlic clove. Remove the lupini clams from the stove. Strain the liquid in a colander with a cloth. Shell 2/3 of the lupins and place them in some cooking liquid so they won’t dry. Clean the artichokes, removing the outer petals and choke. When in doubt, it’s always best to remove a few extra petals. Slice the artichoke into 0.5 cm slices. Carve the stem to remove the hard part, and slice this too into 0.5 cm slices. In a sauté pan with oil and garlic, sauté the artichokes for 2-3 minutes, then add some pepper and most of the liquid from the lupini clams to add extra flavor to the artichokes. Bring water to the boil in a sauté pan, add salt then cook the Linguine. Three minutes before their cooking time, transfer the pasta into the pan with the artichokes, add the caperberries, the lupini clams (with and without the shells), the chopped parsley and mix well. Before serving, drizzle with some extra virgin olive oil. Enjoy!
