Ingredients for 4 people
- 500 g fresh trofiette;
- 1 kg clams:
- 2 aubergines;
- A few sprigs of fresh mint;
- L’Equilibrato EVO Olive Oil;
- 1 clove of garlic;
- Chopped parsley;
- Salt;
- Pepper;
- White wine;
Procedure:
- Cut the aubergines in half season with a drizzle of L’Equilibrato EVO Olive Oil, salt and pepper, cover with baking paper and bake in a static oven at 180 degrees for 40 minutes.
- Once they are ready, remove the skin and blend them together with the fresh mint to create a cream.
- In a frying pan put plenty of L’Equilibrato EVO Olive Oil, a clove of garlic, the parsley and the cleaned clams.
- Cover with a lid and cook over moderate heat. As soon as the clams open, deglaze with half a glass of white wine. Remove about half of the clams from their shells. Keep aside.
- Strain the cooking liquid.
- Cook the trofie pasta al dente and finish cooking in the same pot where we put the clam liquid and the clams.
- Plate the trofie on a bed of aubergine and mint cream and serve immediately.