Peas and pasta with clams. Flavors of early summer

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pasta-vongole-e-piselli

Taste, tradition and DOC products come together in a dish of Neapolitan cuisine revisited and implemented with clams or lupins, because the shadow of Vesuvius’ to pasta and pesielle is a dish that should not ever fail

The recipes of the Neapolitan cuisine.

Ingredientiper 4 people: 800 gr clams or lupins, 300 grams of peeled fresh peas, 50 g butter, half a white onion flegrea if possible, 400g of pasta (linguine or spaghetti), extra virgin olive oil, salt, pepper

 Making of recipe 

I put a drain mussels in cold water with a pinch of salt. In a large skillet, brown the chopped onion with the butter and a little oil. A golden brown onion add the peas. Add salt and pepper to taste. Stir well and after a few minutes maximum, add water to cook the peas for about 15-20 minutes. Should soften, not fall apart. In separate pan cook the clams or lupins with a little oil. Just open and turn off the water is filtered.

When cooked peas poured even mussels in large pan, adding water is (glass half maximum). Cooked the pasta, stir everything in large skillet for a while ‘until the sauce mix crumbling even in the peas. Serve hot hot beautiful. A variant can be given by the use of hot pepper instead of pepper.