Summer pasta with mozzarella cream, Nieddittas mussels and clams and cherry tomatoes.
Summer pasta with mozzarella cream, Nieddittas mussels and clams and cherry tomatoes.
Recipe of Chef Luigi Pomata - Ristorante Luigi Pomata di Cagliari.
Ingredients for 4 people for the summer pasta:
- 320 g radiatori pasta (a short-cut type of pasta, shaped like radiators, T.N.)
- 300 g Nieddittas mussels (or 2 × 200 g packs of Nieddittas Pronte Shelled and pre-cooked mussels or Nieddittas Gelo Shelled and pre-cooked mussels)
- 200 g Nieddittas clams
- half a bunch of basil sprouts
- 200 g cherry tomatoes
- 1 buffalo mozzarella
- oil, salt and pepper
- 1 lemon
Method
If you are using fresh Nieddittas mussels
To prepare this fresh summer pasta, follow these steps. Clean the mussels, put them in a pan with some basil leaves, after 2 minutes add the clams, a ladle of water and cook for 8 minutes, covering the pan. Turn off the fire and let it rest. Filter the liquid and remove the Nieddittas mussels and clams from their shells. Parboil the tomatoes in water and peel them. Put them in a baking pan with oil, salt and pepper and cook in the oven at 100° C for 30 minutes.
The mozzarella.
Open the mozzarella, saving the water contained inside it, put it in a blender with a few spoonfuls of oil, blend slowly adding its water until the mixture is creamy. Put the Nieddittas mussels and clams in a large salad bowl with a few spoonfuls of their cooking liquid, the tomatoes and oil, the basil sprouts. Cook the pasta “al dente” (to the tooth, cooked so that it is not too soft, T.N.), drain it and pour it in the salad bowl. Cream the pasta. Put the mozzarella cream in the middle of the plate, add the pasta and finish with a touch of grated lemon peel.
If you are using Nieddittas Pronte Shelled and pre-cooked mussels
For an even quicker preparation, use Nieddittas Pronte Shelled and pre-cooked mussels. Finish cooking for no more than 1 minute before serving. Add the mussel meat while tossing the pasta or at the end of cooking, together with the clams and the other ingredients in the recipe.
If you are using Nieddittas Gelo Shelled and pre-cooked mussels
Pour the Nieddittas Gelo Shelled and pre-cooked mussels into a pan while still frozen, preferably a high-sided pan with a diameter of about 20 cm, and let them thaw over medium-low heat. As soon as they come to a boil, cover with a lid and continue cooking over medium heat for 1 minute. Remove from the heat and add the mussels to the pasta while tossing or at the end of cooking, together with the other ingredients.
And here is the summer pasta with mozzarella cream, Nieddittas mussels and clams and cherry tomatoes.
A recipe that Chef Luigi Pomata suggests for a pleasant summer evening with friends.
HOW WILL YOU PREPARE THEM TODAY?
SHARE NIEDDITTAS
