CICATIELLI WITH SEAFOOD LECCESE STYLE

Description

Traditional dish from Southern Apulia

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Recipe

1. Cleaning the seafood: Soak the clams in salted water for at least an hour to purge them. Clean the mussels by removing the byssus and scraping the shells. Rinse the squid and shrimp thoroughly.
2. Cooking the seafood: In a large pan, heat a drizzle of oil with a clove of garlic. Add the mussels and clams, cover, and cook over high heat until they open. Strain the cooking liquid and set aside. Shell some of the mollusks, leaving a few whole for garnish.
3. Sauce preparation: In another pan, sauté the other garlic clove with oil and, if desired, a pinch of chili pepper. Add the calamari, cut into rings, and sauté for 5 minutes. Deglaze with the white wine and let it evaporate. Add the halved cherry tomatoes and cook for about 10 minutes.
4. Blending Flavors: Pour the strained seafood liquid into the sauce, add the mussels, clams, and shrimp. Cook for another 5 minutes, seasoning with salt and pepper.
5. Cooking the pasta: Boil the cicatielli in plenty of salted water until al dente. Drain and toss in the pan with the sauce for a couple of minutes, mixing well.
6. Finish: Sprinkle with chopped fresh parsley and a drizzle of extra virgin olive oil.
Presentation
Serve the Lecce-style seafood cicatielli piping hot, garnished with a few whole mussels and clams and a sprig of parsley.