Perfect for those who can't give up pasta even with the hot sun, salad pasta is always a good idea
Today we want the sea, even at the table: after a day in the sun, immersed in the scents of our splendid sea, we want a tasty but light lunch. With the skin covered with salt and light clothes, we approach the stoves ready to prepare a truly incredible recipe.
The ingredients are few, but they must be chosen with great care: mussels, clams, shrimp.
We bought mussels and clams from our trusted fishmonger but not without checking that they were fresh and fragrant. The clams are still alive and we leave them in their water a little longer. Shrimps have a bright red color and shiny eyes.
We are ready: in a few minutes we will be on the table!
The extra idea? If you want, you can add squid, octopus, tuna or anchovies in oil. The only limit is your imagination.
250 g. clams
250 g mussels
150 g shrimps
salt to taste
peper to taste
parsley to taste
1 clove garlic
The most challenging part of the procedure is the cleaning of mussels, clams and shrimp.
Wash all the ingredients well, the mussels should be well brushed and deprived of their whiskers. The clams are left to rest in a bowl with lightly salted water to remove all the sand inside them. Shrimps should be rinsed and deprived of both head and shell.
Bring the salted water to the boil in a saucepan and add the striped feathers.
Meanwhile in a pan with a drizzle of oil and a clove of garlic, cook mussels and clams, cover everything and wait for them to open. Lastly, add the prawns, which will cook very quickly (no more than a minute).
Shell the mussels and larger clams and set aside the smaller ones for decoration. When the pasta is ready, add it to the sauce, mix well and do not forget to add a sprinkling of previously chopped fresh parsley and grated lemon zest.
Your sea-scented pasta salad will have to wait only a few minutes in the refrigerator or at room temperature before being eaten.
Chef Pasquale Torrente's recipe
08 August 2019
The flavour of the sea meet the green chillies
16 July 2019
A tasty first course that makes us ready for Summer
17 June 2019
Taste, freshness and simplicity, all in one dish
23 May 2019