Calabrian Clams e Abalone Bigoli

It started with my love for abalones and spaghetti. Although I haven't shared a recipe with spaghetti yet, it remains to be one of my favorite pastas. And then, I discovered bigoli. A subtle difference from spaghetti, I do like bigoli's texture better. After multiple tweaks over a couple of months since the first recipe test, Calabrian Clams e Abalone Bigoli was perfected with Calabrian peppers. To be precise, the oil from jarred Calabrian peppers!


INGREDIENTS
for one serving
eight manila clams
one abalone, removed from the shell
a half tablespoon of unsalted butter
two garlic cloves
one tablespoon of Calabrian pepper oil, from the jar
a quarter teaspoon of paprika
two splashes of white wine
one pinch of sea salt
one serving of bigoli, cooked al dente

Heat a large skillet over high heat. Add butter and garlic cloves. Once the garlic cloves become fragrant, add clams with two splashes of white wine. Sauté for about three minutes and lower heat to medium-high. Add cooked bigoli with Calabrian peppers and oil, and sauté for about three to five minutes. Add abalone and season with paprika and sea salt. Sauté for about 3 minutes or until the abalone is cooked. Plate and serve immediately.

ps: Calabrian peppers are used to add flavor to the pasta dish and I don't consume them although they are safe to eat. 



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