A new and tasty way of enjoying a traditional Italian pasta dish. The kiwi meets and enhances the seafood aromas, inebriating the palate with its freshness.
Bavette with kiwi and clams
- 300 g of bavette pasta
- 500 g of clams
- 200 g of monk fish
- 1 yellow Jingold kiwi
- 1/2 a glass of white wine
- 2 cloves of garlic
- 15 dried tomatoes in oil
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
First of all, place the clams to soak in cold, salt water for about two hours.
After filtering and washing them thoroughly, place them in a large pan with half a glass of white wine, a clove of garlic and a drizzle of extra virgin olive oil.
Cover with a lid and cook over a low heat until the clam shells open. Filter the liquid, chop the remaining garlic and cook the monk fish. After about three minutes, add the drained dried tomatoes and finish cooking the fish.
Cook the pasta, drain it while still firm and add it to the fish, along with the filtered liquid used to cook the clams. Serve each portion with a few rounds of fresh kiwi.