Bigoli with clams on a bed of artichoke cream

Name: Bigoli with clams on a bed of artichoke cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Bigoli pasta 1.1 lbs; Cockles 1.8 lbs; White onions 1; Tomatoes from Cavallino 1.1 lbs; White wine ½ glass; Garlic 1 clove; Lemons 1; Vegetable broth to taste; Parsley minced 2 spoonfuls; Fine salt to taste; Artichokes violets of San Erasmo 5

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510

Calories per serving

Lactose Free

Energy Kcal 510
Carbohydrates g 88.4
of which sugars g 11.2
Protein g 34.5
Fats g 5.7
of which saturated fat g 1.2
Fiber g 13.6
Cholesterol mg 138
Sodium mg 673

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Weeknight dinners feel a little more special with Bigoli with clams on a bed of artichoke cream. This dish stands out in seafood pasta recipes thanks to its good balance of ocean flavor from tender clams and the fresh, moist feel of creamy artichokes...the way these flavors hit together is honestly DELICIOUS. With its typical long, thick noodles and nice artichoke cream underneath, it looks really inviting right on the plate—kids and adults usually dig in quick! Family dinners, birthday gatherings, even casual get-togethers work well with this versatile clam artichoke pasta, since it fits right in with both traditional American pasta recipes and more modern, veggie-forward tables. Golden noodles layered on that rich, soft artichoke cream make for a great first impression—definitely a sight that says comfort food, maybe even a bit fancy without acting like it. Home cooks stick with this one when they want traditional seafood recipes with a modern twist.

Home bakers, regular cooks, and busy families often put this clam artichoke pasta on repeat for its spot in both weeknight plans and bigger family occasions—the options just keep coming. Since it slides into the gluten-free pasta recipes list so naturally (swap in your favorite gluten-free bigoli), even families with special diets feel included, without missing out on great flavor. Some folks go classic—just a hint of grated Pecorino cheese, a touch of lemon zest, or some fresh herbs on top (works EVERY time)...others get creative with vegetable twists like “zoodles” recipes. Looks pretty and feels right, especially layered with the fluffy texture from the hand-rolled traditional noodles and that deep, rich taste from the underlayer. Because this budget-friendly pasta recipe uses simple flavors in a really good way, plates get cleaned and seconds are usually called for. Whether you’re after a cozy weekend treat, an updated take on Italian comfort food, or just want something a bit different than standard Pecorino cheese pasta, this seafood pasta recipe delivers on taste, comfort, and family appeal—every time, easy and satisfying.

INGREDIENTS: Bigoli pasta 1.1 lbs (500 g); Cockles 1.8 lbs (800 g); White onions 1; Tomatoes 1.1 lbs (500 g) - from Cavallino; White wine ½ glass; Garlic 1 clove; Lemons 1; Vegetable broth to taste; Parsley 2 spoonfuls - minced; Fine salt to taste; Artichokes 5 - violets of San Erasmo

Preparation

How to prepare Bigoli with clams on a bed of artichoke cream

To prepare bigoli with clams on a bed of artichoke cream, start by preparing the artichoke cream: clean the artichokes by rubbing them with lemon and keep them soaked in water and lemon. In another pot, fry a clove of garlic and a tablespoon of oil. Squeeze the artichokes and place some chopped parsley and a pinch of salt in the center (if using another type of artichokes, cut them into quarters removing the central choke and the tougher outer leaves 1. Put them in the pot with a ladle of vegetable broth 2, cover them and cook until tender. Then blend them to obtain a sufficiently thick cream 3.

Open the clams 4 in a covered pot and filter their water 5. Then remove them from the shells. Wash the tomatoes and cut them into pieces 6.

In a pan, brown the white onion from Chioggia in a tablespoon of extra virgin olive oil, deglazing with a little white wine 7. Then add the chopped clams 8 and Cavallino tomatoes 9.

Cook until the clams become tender, adding their water as needed 10 and salt. Bring salted water to a boil and cook the bigoli until al dente. Drain them and toss them in the sauce with the clams 11. Then add a handful of chopped parsley 12. Finally, plate the dish by placing the artichoke cream at the bottom of the plates and a tuft of bigoli.