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A first course seafood dish from Venetian cuisine recipes: bucatini with surf clams (callista chione) which are prized mollusks, with a delicate taste and a particular texture. Surf clams lend themselves to many preparations: sauces, soups, and seafood salads where they add a touch of special refinement. The fishing and farming of surf clams are particularly developed in some areas of the Adriatic coast. Bucatini pairs well with surf clams but you can also substitute this type of pasta with linguine, equally ideal for pasta with shellfish.
Servings: 4 persone
Ingredients
- 400 gr Bucatini Pasta
- 20 nr Fasolare (Whelks)
- 400 gr Tomato Passata
- 1/2 glass Olive Oil
- 1 clove Garlic
- q.b. Fresh Chopped Parsley
- q.b. Chili Pepper optional
- q.b. Salt
Instructions
- Soak the whelks in lightly salted water for about two hours.
- Bring a small amount of water to a boil in a saucepan and add the whelks.
- Remove the open shells: detach the mollusk and slice it or leave it whole.
- In a pan, sauté the garlic in the oil (you can add a little chili pepper if desired) and remove it. Add the tomato and cook down for about twenty minutes.
- Add the whelks to the tomato, adjust salt to taste.
- Finish with freshly chopped parsley.
- Cook the bucatini and mix with the prepared sauce. Serve immediately.
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