In this dish we can find the old style flavour of the typical Neapolitan cusine. Oil, garlic, tomatoes, and mussels meet with the simple taste of the cannelini beans.
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INGREDIENTS |
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Penne Lisce Barilla |
350 |
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g |
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Clams |
300 |
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g |
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Shucked mussels |
300 |
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g |
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Canned cannellini beans |
200 |
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g |
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Fresh tomato |
2 |
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no. |
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Garlic |
1 |
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glove |
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Italian parsley |
8 |
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sprigs |
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Olive oil |
3 |
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tablespoons |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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In a pan with a little open the shell fish by cooking over a light fire. Take out the meat and put into a bowl. Filter the cooked water and put side. |
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| 2. |
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Lightly cook in oil, the chopped garlic, tomatoes (cut in pieces) then add the cannelini beans. |
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| 3. |
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Add a little salt, then put everything in a mixer together with the filtered liquid. Chop until creamy. |
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| 4. |
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Cook the Penne Lisce Barilla in plenty of salted water then drain al dente. Mix the pasts with the creamy mixture, the fish and a little chopped parsley. |
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CHEF'S NOTE |
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* Pay particular attention to the washing of the fish changing the water often. Also pay attention when you filter the water from the cooked shellfish. Sand may compromise the taste. |
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For this strong fish dish we suggest a fresh aromatic sparkling wine such as Franciacorta Spumante Lombardo or a Pentro d'Isernia Bianco della Basilicata |
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