Bavette with Sea Truffles
- 1 lb clams , (Tartufi di mare/Sea truffles)
- ⅝ lb linguine
- Extra Virgin Olive Oil to taste
- ½ cup dry white wine , (malvasia istriana)
- salt to taste
- curry powder to taste
- ginger to taste
- ½ cup whipping cream
- 1 clove of garlic
Boil the water.
Wash and open the clams.
Chop into tiny pieces to make a chunky sauce.
Put the oil, whole garlic clove, and the clams in a pan.
Add the wine, cream and finally the spices.
Let the sauce reduce.
When the pasta is 2 minutes from the being ready, drain and add to the sauce in the pan. Mix everything and finish the cooking, adding some water if needed.