I’m Mauro Uliassi, from Senigallia. I’m the
owner of the namesake “Uliassi” restaurant, together with my sister Katia.
The restaurant is on the harbour-channel and our kitchen is obviously
based on fish, with some other dishes, mostly with game.
The dish we’re presenting you is a classic, most of all of Adriatic cuisine: spaghetti
with clams. This is our interpretation created in 2008 from our need to reinterpret this great classic.
Its name is: smoked spaghetti with roasted pendolini,
meaning grape tomatoes and lightly cooked clams. The ingredients are: extra virgin olive oil, clams also called “Venus clams”
– these are Adriatic clams clams broth, smoked fish broth, tomatoes, which are roasted
and this is how they later appear. We can make the sauce as pasta cookes, so
at first, let’s put the pasta into the water. Water will be salted with a 10% of salt, so it’s
10 grams of salt each liter. In this case, spaghetti shouldn’t
reach the cooking point, but we’ll cook them for about 6 minutes. The rest of the cooking
will be done in the pan with the clam water and the smoked broth. The smoked broth is made of a fish broth, meaning a classic fish broth that is sifted and
added with 300 grams of smoked eel each liter. It is boiled for another 20 minutes, then
it’s sifted again to obtain this great broth with a light smoked note. It can
be used in a lot of ways: for the spaghetti, as we did, or for a risotto or potato soup, a chickpeas or lentils soup, or again,
a cornmeal mush. While spaghetti cook, we’re preparing the sauce where they’ll finish cooking. Let’s sprinkle oil on the base of the pan. Let’s add a bed of onion. On this bed, we’re adding the smoked broth and the clam water. Let’s heat it on the flame.
After 5 minutes cooking, we’ll finish our spaghetti in the pan for another 6 minutes. Spaghetti, in this way, will absorb the taste and flavor
of the smoke and the clam water. Clams will be lightly cooked in boiling water for a very few seconds, so to slacken the sinew
that keeps them closed. After doing this, we’re taking them one by one
and opening them with a knife, in this way. So that we’ll obtain the shellfish that is still
loaded with its water. As spaghetti absorb the cooking water: this smoked broth and clam water, we’re adding the clams, for a few instants. We’re now dishing up in this way. We’re adding the roasted pendolini, a sprinkle of parsley And it’s done! Smoked spaghetti
with clams and roasted pendolini!