Cavatelli with Seafood

Cavatelli with Seafood

Duration: 40 min

Difficulty: Medium

Region: Molise

Cavatelli with seafood are a typical dish of Molise, to be enjoyed along the coastal towns such as Termoli. Cavatelli are a form of fresh pasta typical of Molise, and are prepared with durum wheat semolina and water. They are seasoned with many sauces obtained with typical seasonal products such as sheep ragu, turnip tops, sausage and broccoli, mushrooms and truffles. In the coastal towns of Molise we find them accompanied by seafood.

 Pairing Wine: Molise Sauvignon DOC

Ingredients

For 4 people:

• 400 g of Cavatelli
• 200 g of clams
• 200 g of mussels
• 200 g of cockles
• 2 Scampi
• 100 g of prawns
• 400 gr of ripe tomatoes
• 2 cloves of garlic
• 1 bunch of Parsley
• Extra virgin olive oil
• salt

How to Proceed

Take all the shellfish, wash and rinse them thoroughly. Scrape the shell of the mussels with a brush if necessary. Then take a saucepan with a lid and add a drizzle of extra virgin olive oil, a clove of garlic crushed with all the peel and then pour all the shellfish inside. Heat and cover. Inside with cooking all the shells will open.

Turn off and uncover. Eliminate the molluscs that have remained closed. Take some molluscs and shell them, leave others in their shells. Some cooking liquid will remain in the oven in the casserole, take a very fine sieve (for the sand) and filter it by collecting it in a small container.

Take a large frying pan, add a drizzle of oil and a crushed clove of garlic. Let the garlic fry for 2-3 minutes, then add the fresh cherry tomatoes cut into small pieces. Add a little salt and let the tomatoes cook for about 5-8 minutes, making sure they soften and release some of the juice. Add the shellfish cooking liquid that you had collected in a container. Continue to cook the sauce over low heat for another 10 minutes. Then add the prawns and scampi and continue cooking for another 10 minutes, always on low heat, finally add all the molluscs (with and without shell) for a minute or two. Season with salt and pepper, then turn off.

Boil a pot full of water and when it boils, add a pinch of salt. Then pour the cavatelli and cook them. Once cooked, drain them and pour them into the pan. Sauté them in a pan with the seafood sauce, making them flavor well. Add the finely chopped parsley leaves and then serve.

Cavatelli with seafood should be served freshly prepared and piping hot.