Bucatino with Whelks
A first fish course from Venetian cuisine recipes: bucatini with fasolari (callista chione) which are prized mollusks, with a delicate taste and a particular texture.
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.
