Pizzutello tomato cooked with shellfish boiled water.
Recipe by Mirko Runci
of Pasta Armando Spaghetti
Red datterini or pizzutello tomatoes
of Room temperature white wine
Extra virgin olive oil
Recommended pasta for this recipe
Using a colander, place the clams in salted water (10 g of salt for each litre of water) for at least 30 minutes.
Meanwhile clean the mussels by removing any external fibres.
In a large frying pan heat the olive oil, garlic and chilli pepper; as soon as the garlic begins to change colour add the shellfish and the wine, mix and cover with a lid: the steam will immediately make the mussels open, remove from the flame and filter the resulting liquid two times, adding salt if necessary.
Cut the tomatoes and place to cook in the pan, add the shellfish and mix together for around one minute. Then, using a wooden spoon with a hole in the centre, clear the mixture from the pan and set aside the sauce of tomatoes mussels and clams.
Use the same frying pan, which shouldn’t have been cleaned of oil, add a couple of glasses of the cooking water from the clams (without adding salt).
Meanwhile cook the pasta for 3 minutes and then drain (do not throw away the cooking water).
Add the pasta to the pan with the water from the clams and continue to cook while stirring regularly until 1 minute before the time indicated on the pasta packet.
Add the sauce of tomatoes, mussels and clams and complete the final minute of cooking.
Turn off the heat, add oil, and fresh parsley to taste, mix well and plate.
Pasta Armando Fusilli with baby tomatoes, cod and olive herb
Daniela Dal Ben
Pasta Armando Chitarra with celery leaf pesto and clams
Pasta Armando Spaghetti with clams and lemon zest
Pasta Armando Anello “al quadrato”