The recipe for paccheri allo scoglio, an excellent first course perfect for a seaside city like Naples
Extraordinary classic Neapolitan first course, i paccheri to the rock they are one of the most loved in the city of Naples because they contain the most classic tastes of this beautiful city.
We will be pervaded by the intense flavor of seafood and the smell of the sea will transport us to a dimension of ecstasy!
You just have to discover ours prescription to prepare really perfect paccheri alla scoglio.
Ingredients
- 400 gr paccheri
- two tablespoons of extra virgin olive oil
- two cloves of garlic
- 2 fresh tomatoes
- 150 gr clams
- 150 gr mussels
- 150 gr totani
- Parsley, salt and pepper to taste
We prepare a tasty fish sauce
We prepare a kind of mussel and clams soutè by placing the clean seafood in a pot with a bottom of extra virgin olive oil and a clove of garlic. We wait for them all open, pick up one half (from which we will remove the shells) and sieve with a strainer the remaining sauce from seafood.
We start to heat the water to cook the pasta; as soon as it comes to the boil, let's put the pasta down and salt the water. Let's cook it for the necessary minutes, anticipating two minutes back on the recommended cooking on the package, and as soon as it is ready, let it drain and let it cool slightly.
We complete the paccheri to the rock
We wash and clean the squids well and reduce them to washers; on the other hand, heat two tablespoons of oil in the pan with the other garlic clove and, making it cook, add the chopped tomatoes, salt and pepper to taste.
Paccheri and seafood water should be added to the pan of the sauce. Let's finish cooking the pasta, add the seafood just before serving and complete with a sprinkling of parsley.
