Sardinian spiral ring pasta with seafood

Sardinian spiral ring pasta with seafood

Lorighittas ai frutti di mare

By
From
Pasta
Serves
4
Photographer
Laura Edwards

I came across this type of pasta in the Sardinian restaurant, Olivomare, in London. It is made by hand and looks like little circles of woven dough, which is very responsive to the eye and palate. You can find it dried in good Italian delicatessens. Which seafood you choose is up to you alone, but the items have to be very fresh.

Ingredients

Quantity Ingredient
400g dried lorighittas pasta
salt and pepper, to taste
4-6 fresh basil leaves, to garnish

Sauce

Quantity Ingredient
60ml olive oil
2 garlic cloves, peeled and finely chopped
10 cherry tomatoes, halved
40ml dry white wine
1kg seafood, cleaned weight, mixed, such as clams, mussels, scallops, prawns, baby octopus and baby squid
10 fresh basil leaves

Method

  1. Heat the oil in a large saucepan, add the garlic and fry briefly before adding the cherry tomatoes. Add the white wine, and cook until the tomatoes are soft, about 10 minutes. Now add the cleaned clams and mussels. Cover with a lid and steam for 3–4 minutes. Add the other seafood and the basil, bring to the boil then simmer uncovered for 3–4 minutes.
  2. Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes or until al dente. Drain, add to the sauce, mix well and serve with some fresh basil leaves and pepper on top.

Alternatives

  • You could use fusilli or any kind of spiral-shaped pasta instead of the lorighittas.
Tags:
Antonio
Carluccio
pasta
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