AL BRONZO® SPAGHETTI WITH CLAMS “BONGO"

INGREDIENTS

• 3 lb Barilla Al Bronzo® Spaghetti
• 2 lb unsalted butter
• 1/3 cup all purpose flour
• 3 tbsp almond flour
• 2 egg whites
• 1 tsp parsley puree
• 1/2 cup caster (superfine) sugar
• Salt, to taste
• 1 tsp squid ink
• 3 lb Manila clams
• 6 cloves garlic, finely chopped
• 1 medium white onion, sliced
• 1 cup cooking sake
• 1/2 cup Italian parsley
• 1/4 cup Moringa leaves, optional
• 1/4 cup Labuyo pepper leaves, optional
• 4 Tbsp soy sauce
• Shichimi togarashi (seven spice Japanese pepper blend), to taste

PREPARATION

1. 1.Melt the butter in a small saucepan over low heat. Continue cooking until the butter begins to foam, turns golden brown and develops browned milk solids with a nutty aroma. Remove from the heat and allow to cool slightly.
2. 2.Transfer 2 cups cooled brown butter to a mixing bowl and place over a larger bowl filled with ice. Whisk until the butter lightens in color and develops a creamy, whipped consistency. Season with salt to taste and set aside.
3. 3.Preheat oven to 350°F. Place a silicone tuile mold on a baking sheet.
4. 4.Combine the all-purpose flour, almond flour, sugar and salt in a mixing bowl. Add 3 Tbsp. brown butter and mix to combine. Add the egg whites and mix until a smooth, spreadable batter forms.
5. 5.Divide the batter evenly between 2 bowls. Add the squid ink to one bowl and the parsley purée to the other. Mix each until evenly incorporated.
6. 6.Spread approximately 1 Tbsp. batter into each cavity of the silicone mold. Scrape away excess batter with an offset spatula. Bake for 10 to 15 minutes, rotating the baking sheet as needed, until the tuiles are evenly browned and crisp.
7. 7.Remove the tuiles from the mold while warm and shape as desired. Allow to cool completely, then store in an airtight container at room temperature until ready to serve.
8. 8.Soak the clams in salted water for 2 to 3 hours to remove any sand or grit. Drain and rinse thoroughly under running water.
9. 9.Cook pasta according to package directions. Drain and toss with a few tablespoons of reserved brown butter. Set aside.
10. 10.Heat a wok or deep sauté pan over medium heat. Sauté the garlic and onion in a small amount of oil until fragrant.
11. 11.Add the clams and 1/3 cup brown butter. Toss and cook for approximately 1 minute.
12. 12.Add the sake, soy sauce, Italian parsley, moringa leaves and labuyo pepper leaves. Cover and cook over medium heat until the clam shells open. Discard any clams that do not open.
13. 13.Add the cooked spaghetti and toss until thoroughly combined and heated through. Remove from the heat.
14. 14.To serve, spread a spoonful of whipped brown butter onto each plate and dot with soy reduction. Top with the spaghetti and clams. Garnish with the savory tuile, parsley powder and togarashi pepper.