Turbantini with clams and pine nuts (2)
Pampered by the sea breeze and fantastic views of the Aragonese Castle, the restaurant Cocò Mare, thanks to the skill of chef Antonio, offers several goodness, all created by the combination of local ingredients, combining even the sea and the land.
Ingredients:
+ Turbantini Vesuvius
+ Clams
+ Julienne of zucchini
+ pine nuts
+ White wine
+ Extra virgin olive oil
+ salt
Directions:
Tick and wash the zucchini, dry them and reduce them into julienne strips. In a pan with a base of garlic and oil, fry the clams with pine nuts and julienned zucchini.
In the meantime, put to cook the pasta.
Sprinkle everything with a little white wine and a little water of the pasta during cooking. Wait for the opening of the clams, then add turbantini, add a little pepper and mix together.
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