Moreno Cedroni's recipe: “Psychedelic” spaghetti with clams, pumpkin and ginger sauce, mustard leaves and tangerine mustard

Recipe for 4 people

For the clam sauce

1.4 kg clams
2 l water
40 g salt
100 ml extra-virgin olive oil
3 g garlic
2 g parsley

Procedure

Wash the clams thoroughly and keep them in 2 liters of water with 40 g salt for a couple of hours. After that, sauté 100 ml extra virgin olive oil with 3 g minced garlic in a frying pan, add the clams and cover with a lid, over low heat, wait until all the clams are open, separate them from the liquid and shell them adding 2 g minced parsley, strain the liquid.

For the pumpkin and ginger sauce

200 g pumpkin
Salt
Water
Ginger

Procedure

Peel the pumpkin, cook it in pieces in salted water with 8 g of salt per liter of water for 20 minutes then pan-fry it with 30 ml of extra virgin olive oil, 200 ml of cooking water and 3 g of salt, bring to a boil, cool and blend adding 3 g of grated ginger.

Other ingredients

300 g Gentile spaghetti
20 g mandarin mustard
4 g mustard leaves

Procedure

Cook pasta for 9 minutes in salted water with 10 g salt per liter and then finish cooking in the clam water with the addition of 150 ml water, bring to al dente preferred.