When you taste this creation by Riccardo Camanini, chef of Lido 84 restaurant in Gardone Riviera (one Michelin star), it is hard to believe that no dairy products have been used for its implementation: the unique creaminess, the perfect balance of flavors, makes these Fusilloni in White with Almonds, razor clams, capers and lemon a surprising mosaic of flavors between Garda and the Mediterranean.
ingredients:
Fusilloni gr. 280
Skinless Almonds gr.80
Seafood water gr.220
Razor clams gr. 200
Seed oil gr.75
Dehydrated capers
lemon
procedure:
Mix well seafood water, almonds and seeds oil in Termomix for 10 minutes at
80°. Open the razor clams, clean them, then cut them into rounds.
Cook pasta in salted water, drain and dress like a pesto with
the almond cream. Add razor clams, the caper powder and grated lemon.
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