SLIDESHOWS: Ferran Adrià

Toasted Spaghetti with Clams

Ferran Adrià credits the idea for this dish to one of his acolytes, Moreno Cedroni, the hyper-creative Italian chef at La Madonnina del Pescatore in Italy's Marzocca di Senigallia. The method is very similar to risotto, but spaghetti fills in for the arborio rice: Adrià toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor.

 More Fast Pasta Recipes

Go to Toasted Spaghetti with Clams recipe ( 3 of 6 )