Bring the water to a boil for the broth and add Well Organic Granulated Vegetable Savoury Stock. Wash the cavolo nero, remove the central stalk and chop the leaves finely. Chop the shallot and sauté it with the extra virgin olive oil in a saucepan, add the cavolo nero and lightly fry for about 5 minutes. Now, add the rice, toast it, pour on the white wine and allow to evaporate. Continue cooking for about 15-20 minutes, gradually adding the stock. Stir in the crescenza and leave to rest. Plate up adding a little pepper to taste.
Heat a few spoons of extra virgin olive oil in a pan and add a crushed garlic clove and the whole chilli pepper. Leave to infuse for a couple of minutes, increase the heat, add the washed clams and the white wine after 2-3 minutes. Allow the wine to evaporate. Add the pot of Well Rich Fish Fumet to the pan, cover with the lid and cook on a high heat for 5 minutes. Remove the garlic and chilli pepper and cook the pasta in plenty of lightly salted water in the meantime. Remove the clams from their shells leaving about twenty to one side with the shells for the final decoration of the dish. Drain the pasta cooked “al dente”, place in the pan with a little cooking water and sauté until the spaghetti are creamy in appearance. Add a pinch of black pepper and the chopped parsley. Plate up and decorate with a few clams in their shells.
Chop the shallots and sauté in a pan with EVO oil, add the sliced mushrooms and the pot of Well Rich Creamy Concentrated Roast Meat Reduction. Cook for a few minutes until they are soft, plum and intact. Add the cream and keep it all hot. Cook the tagliatelle in plenty of salted water, drain when still “al dente” and put in the pan with the mushrooms and cream. Add a few spoons of pasta cooking water if necessary. Add the Parmesan and mix thoroughly. Season with a pinch of pepper and some finely chopped parsley. Serve piping hot.
