ORECCHIETTE PASTA MARI E MONTI
Ingredients
- 1 kg of orecchiette
- 1,5 kg of mixed shellfish (mussels, clams, fasolari, lupini…)
- 3 little tomatoes
- 2 fresh cuttlefishes (1 kg more or less)
- 150 gr of fresh rocket
- extra virgin olive oil
- 2 cloves of garlic
- salt
Clean and wash the cuttlefishes, then cut them in small pieces.
In a bowl put the washed shellfish and, over a low heat, let them open.
Let them cool down.
After that, put in a small bowl the shellfish without shells: the cooking water should be filtered(with a strainer with narrow mesh net) and added to the shellfish.
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In a big pot put 5-6 tablespoons of oil and crush 2 cloves of garlic with a fork.
Let them fry over a low heat, then remove the garlic and add the tomatoes cut in a very small pieces(tomato gives some colour to the sauce).
After half a minute, add the cuttlefishes and cook over a low heat.
Let them cooking till the water of them will be evaporated.
At this point add the shellfish and their cooking water.
After 3-4 minutes salt them if necessary (usually you don’t need to).
In the meanwhile cook the orecchiette: when they are cooked(usually it takes 8-10 minuti), drain and put them in a big salad bowl where there are the shellfish too.
Cut slightly the rocket and mix them together.
Serve on table hot.
It’s better to use a good white wine like Gravina DOC.
Ps The quantities are for 10 people.
