Pampered by the sea breeze and fantastic views of the AragoneseCastle, the restaurant Cocò Mare, thanks to the skill of chef Antonio,offers several goodness, all created by the combination of localingredients, combining even the sea and the land..
Ingredients
Turbantini vesuvius, clams, Julienne of zucchini, pine nuts, White wine, extra virgin olive oil, salt
Directions
Tick and wash the zucchini, dry them and reduce them into juliennestrips. In a pan with a base of garlic and oil, fry the clams withpine nuts and julienned zucchini.
In the meantime, put to cook the pasta.
Sprinkle everything with a little white wine and a little water of thepasta during cooking. Wait for the opening of the clams, then addturbantini, add a little pepper and mix together.
