Poached egg with clams and pasta
Method
Low heated egg: Poach the eggs in the oven at 70ºC for 13 minutes and a humidity of 20%.
Fresh pasta: Cook the tagliatelle in plenty of water with a little salt and a drizzle of olive oil. Once ready, drain and add some olive oil and set to one side.
Clams: Wash thoroughly with water and salt for some minutes to get rid of the sand. In a frying pan, fry lightly with olive oil and salt. When boiling, add the crushed garlic and parsley and fry lightly over medium heat. Add the pasta and fry lightly for a few minutes.
Presentation
In a deep dish, plate up the pasta and place the clams on the side. Place the clams without their shells in the middle like a crown. Nestle the poached eggs on top. Decorate with some flower petals or shoots and some grated cheese between the clams.
Ingredients for four
For the eggs:
4 eggs
For the fresh pasta:
320 g tagliatelle
1 litre water
20 ml olive oil
5 g salt
For the clams:
300 g clams
30 g garlic
2 g parsley
10 ml olive oil
2 g salt
Also:
Flower petals or shoots for decoration
Grated cheese