Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 320 g farfalle (or rice pasta gluten-free Probios)
- - 1,30 kg of mussel
- - 500 g of clams
- - 8 cockles
- - 150 g of peas
- - 4 spring onions
- - 2 tablespoons chopped parsley
- - 1 tablespoon of turmeric
- - ½ cup of white wine
- - 5 tablespoons extra virgin olive oil
- - salt
INSTRUCTIONS
- Gather the mussels, clams and cockles, well cleaned and purged from any sand in a pan with high sides. Cover them and put them on medium heat for 5 minutes, then stir and continue cooking for another 10 minutes, or until the seafood will be open. Eliminate those that do not open.
- Drain the clams and a glass of carefully filtered broth produced by cooking. Shell them once lukewarm, except cockles, leave whole.
- Thinly slice the onions and fry gently in the oil in a large skillet with high sides for a few minutes; add the peas and immediately after the mussels, clams and cockles. Continue for a few minutes, then add the wine and let it evaporate.
- Mix the turmeric in the filtered broth before pouring it into the pan, cook for another 5 minutes and remove from the heat, leaving the sauce still very fluid. Pick up the clams and keep warm.
- Drain the pasta 2 minutes before it reaches cooking, preserving a bit of the cooking water. Toss in the pan with the sauce for 1 to 2 minutes on high heat, diluting with a few tablespoons of water if needed. Eventually flavored with parsley and serve immediately, garnishing each portion with 2 butterflies cockles.
