Molecular Cuisine | Broth Spaghetti with Scallops and Black Caviar

Ingredients:

For the Clams:

· Vongole clams — 2 kg
· Salt for soaking — 2 tbsp
· Water for soaking
· Olive oil
· Garlic — 1 head
· Parsley stems
· Chili pepper
· White wine — 200 ml

For the Green Oil:

· Parsley (leaves) — 150 g
· Vegetable oil — 300 ml

For the Spaghetti:

· Clam cooking liquid — 500 ml
· Agar-agar — 5 g

Additionally:

· Black caviar for serving

Instructions:

Making the Green Oil:

1. Separate parsley leaves from stems. Place leaves in a blender, add vegetable oil, and blend until smooth.
2. Strain the oil through a fine-mesh sieve lined with a cheesecloth. Transfer the finished oil to a sauce container.

Preparing the Clams:

1. Soak the clams in salted water for 30 minutes.
2. Sauté parsley stems, garlic cloves, and chili pepper in olive oil.
3. Add the clams to the pan, pour in white wine. Cook until the wine evaporates and the clams open.
4. Transfer clams to a separate bowl. Remove meat from some of the clams.

Making the Spaghetti:

1. Pour the clam cooking liquid into a saucepan, add agar-agar, and bring to a boil. Simmer for 2 minutes, then cool to 50-60°C.
2. Place a silicone spaghetti tube (at least 1 m long) in a bowl of ice water.
3. Transfer the mixture to a tall glass. Fill a syringe with the mixture and attach it to the silicone tube. Gently and slowly extrude the mixture into the tube and then into the ice water (the agar-agar will set at 30-35°C).

Assembling the Dish:

1. Using tongs and a ladle, twirl the spaghetti onto a plate.
2. Top with clam meat, drizzle with green oil, and garnish with whole clams and black caviar.

Enjoy your meal!