This week I propose a recipe for noodles with artichoke and clams that you can adapt to your tastes. To make it more or less soupy, you just have to regulate the amount of fumet or water you add. Keep in mind that at the end of cooking, the noodles continue to absorb liquid.
We are not going to fool ourselves, clams are at a scary price! Of course, you can use chirlas, the flavor is more intense and saline, but they will work perfectly. Remember, remove those mollusks that are open before cooking and those that have not opened after cooking.
