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Panizzi Vernaccia di San Gimignano docg

Pasta with mussels and clams

Cook the shellfish for a few minutes in a pan with oil and a crushed clove of garlic. Chop the remaining garlic with the chili, brown it with a little oil,

then add the peeled tomatoes. Cook for a few minutes. Boil the half sleeves in abundant salted water, drain and pour into the tomato sauce. Sauté them over high heat, adding the seafood. Sprinkle with chopped parsley and pour a drizzle of raw organic Panizzi oil before serving.

(4 people): 320 g of mezze maniche pasta, 500 g of shelled mussels, 200 g of shelled clams, 200 g of peeled tomatoes, 2 cloves of garlic, 1 chili pepper, 1 bunch of parsley, Panizzi organic extra virgin olive oil, salt.