Gragnano Linguine With Vanilla Asparagus, Seafoam, And Lemon Toasted Breadcrumbs Recipe by Chef Giuseppe Guardì
Cooking Instructions 1 hour 30 minutes 1 First, wash and clean the mussels thoroughly by scrubbing the shells, removing any debris, and pulling off the beard (the thread sticking out of the mussel). For the clams, soak them in cold salted water (use 4 cups water and 2 tablespoons salt) for 30 minutes to purge any sand. 2 In a saucepan, cover the bottom with olive oil, a few garlic cloves, and a couple of sprigs of parsley. Sauté briefly. Add the mussels. In a separate saucepan, repeat the process with the clams. 3 Once heated, pour in the white wine. Cover and cook over medium heat for 3–4 minutes. Then, remove the mussels and clams from their shells. The liquid released from the mussels and clams will be the base for the seafoam. Strain the liquid to remove any impurities and chill in the refrigerator for 30 minutes. 4 Meanwhile, clean the asparagus. In a skillet, sauté the chopped shallot and half a garlic clove. Add the asparagus, season with salt and pepper, and cook for about 2 minutes. Add the cherry tomatoes (previously blanched, peeled, seeded, and diced) and cook for another 5 minutes. Let cool slightly, then add the vanilla bean seeds. Cover with plastic wrap. 5 After 30 minutes, take the reserved shellfish liquid from the fridge. Add the sea urchin roe, a drizzle of olive oil, the mussels and clams, and a little pepper. (Tip: Reserve a few whole mussels and clams for garnish.) 6 In a nonstick skillet, sauté the shallot and pine nuts until golden. Add the breadcrumbs and toast until golden brown. Once the mixture is toasted and slightly warm, add the grated lemon zest. 7 Cook the pasta. Halfway through the cooking time, transfer it to the skillet with the asparagus to finish cooking. When the pasta is al dente, toss with the seafoam and add the reserved whole mussels and clams for garnish. Serve and top with the lemon-flavored breadcrumbs. 8 Blend the seafoam mixture with an immersion blender. If it is too thin, add the xanthan gum to thicken (the amount needed may vary depending on how much liquid the mussels and clams released). 1 First, wash and clean the mussels thoroughly by scrubbing the shells, removing any debris, and pulling off the beard (the thread sticking out of the mussel). For the clams, soak them in cold salted water (use 4 cups water and 2 tablespoons salt) for 30 minutes to purge any sand. 1 First, wash and clean the mussels thoroughly by scrubbing the shells, removing any debris, and pulling off the beard (the thread sticking out of the mussel). For the clams, soak them in cold salted water (use 4 cups water and 2 tablespoons salt) for 30 minutes to purge any sand. 2 In a saucepan, cover the bottom with olive oil, a few garlic cloves, and a couple of sprigs of parsley. Sauté briefly. Add the mussels. In a separate saucepan, repeat the process with the clams. 2 In a saucepan, cover the bottom with olive oil, a few garlic cloves, and a couple of sprigs of parsley. Sauté briefly. Add the mussels. In a separate saucepan, repeat the process with the clams. 3 Once heated, pour in the white wine. Cover and cook over medium heat for 3–4 minutes. Then, remove the mussels and clams from their shells. The liquid released from the mussels and clams will be the base for the seafoam. Strain the liquid to remove any impurities and chill in the refrigerator for 30 minutes. 3 Once heated, pour in the white wine. Cover and cook over medium heat for 3–4 minutes. Then, remove the mussels and clams from their shells. The liquid released from the mussels and clams will be the base for the seafoam. Strain the liquid to remove any impurities and chill in the refrigerator for 30 minutes. 4 Meanwhile, clean the asparagus. In a skillet, sauté the chopped shallot and half a garlic clove. Add the asparagus, season with salt and pepper, and cook for about 2 minutes. Add the cherry tomatoes (previously blanched, peeled, seeded, and diced) and cook for another 5 minutes. Let cool slightly, then add the vanilla bean seeds. Cover with plastic wrap. 4 Meanwhile, clean the asparagus. In a skillet, sauté the chopped shallot and half a garlic clove. Add the asparagus, season with salt and pepper, and cook for about 2 minutes. Add the cherry tomatoes (previously blanched, peeled, seeded, and diced) and cook for another 5 minutes. Let cool slightly, then add the vanilla bean seeds. Cover with plastic wrap. 5 After 30 minutes, take the reserved shellfish liquid from the fridge. Add the sea urchin roe, a drizzle of olive oil, the mussels and clams, and a little pepper. (Tip: Reserve a few whole mussels and clams for garnish.) 5 After 30 minutes, take the reserved shellfish liquid from the fridge. Add the sea urchin roe, a drizzle of olive oil, the mussels and clams, and a little pepper. (Tip: Reserve a few whole mussels and clams for garnish.) 6 In a nonstick skillet, sauté the shallot and pine nuts until golden. Add the breadcrumbs and toast until golden brown. Once the mixture is toasted and slightly warm, add the grated lemon zest. 6 In a nonstick skillet, sauté the shallot and pine nuts until golden. Add the breadcrumbs and toast until golden brown. Once the mixture is toasted and slightly warm, add the grated lemon zest. 7 Cook the pasta. Halfway through the cooking time, transfer it to the skillet with the asparagus to finish cooking. When the pasta is al dente, toss with the seafoam and add the reserved whole mussels and clams for garnish. Serve and top with the lemon-flavored breadcrumbs. 7 Cook the pasta. Halfway through the cooking time, transfer it to the skillet with the asparagus to finish cooking. When the pasta is al dente, toss with the seafoam and add the reserved whole mussels and clams for garnish. Serve and top with the lemon-flavored breadcrumbs. 8 Blend the seafoam mixture with an immersion blender. If it is too thin, add the xanthan gum to thicken (the amount needed may vary depending on how much liquid the mussels and clams released). 8 Blend the seafoam mixture with an immersion blender. If it is too thin, add the xanthan gum to thicken (the amount needed may vary depending on how much liquid the mussels and clams released). 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