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Papperdelle, gamberoni rossi, fresh clams and mussel pasta

Il Michelangelo

Ingredients

Papperdelle, gamberoni rossi, fresh clams, fresh mussels, cherry tomatoes, garlic, chilli, basil, black truffle and white wine.

Method

Bring 100g papperdelle to the boil. In a separate pan flash fry the shelled gamberoni in olive oil. Combine all other shell fish with gamberoni white wine, lemon zest, cherry tomatoes and black truffle. Drain pasta and add to sauce.

Selling price: £14.85 restaurant.


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