Spaghettoni di Gragnano alla risacca di Sorgeto

The Punta Chiarito restaurant as a synonym of paradise will brighten up your evenings with a menu characterized by the typicality of the island thanks to the synergic capacity, originality and culinary passion of chef Giovangiuseppe Solmonese...

Doses for two servings

100 gr of Gragnano Spaghettoni, 5 mussels, 5 clams, 1 fresh prawn, 1 dormouse, 1 cuttlefish, 3 razor clams, 3 cherry tomatoes, 1 clove of garlic, 1/2 chili pepper, “Ruffano” extra virgin olive oil, 1 glass of brandy, Salt to taste.


Cook spaghettoni for about 7 minutes. In another pan, prepare a base of garlic, oil and hot pepper. Add the mussels, clams, razor clams, prawns, dormouse and blend with brandy. Once evaporated, insert the tomatoes cut into small pieces and cover to allow time for the razor clams and other seafood to open. Meanwhile, drain the pasta and incorporate it in the sauce.
Cook for 3/4 minutes. Whisk with the addition of a drizzle of oil and serve.

Dish reviewed in the Ischianews magazine issue of September 2018

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