Pasta Vongole e Cozze - Venticolli

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PASTA CON VONGOLE E COZZE
(Pasta a' scogghiu)  

Ingredients:
500gr. of Spaghetti - 500gr. of clams with shell - 500gr. Mussels with shell - 3 minced garlic cloves - Chopped parsley - Chilli.

Preparation:

Wash the mussels and clams thoroughly. Put a pan with a little water on the stove and pour the seafood. Cook them until they are opened. Remove them keeping the cooking water aside. Separate the molluscs from the shells, leaving however a dozen with the shell to garnish the serving dish. In a pan brown the garlic, add the seafood, season with salt and pepper and cook for 15 minutes. Just before turning it off add the chopped parsley. Boil the spaghetti in the cooking water, drain it al dente and pour into the pan or pan. Mix well and serve in a terracotta bowl.
Recommended wines:

Zadjal Inzolia I.G.P. Sicilia
Bianco del Pescatore Chardonnay I.G.P. Sicilia
Itinere Alcamo Bianco D.O.C.





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