Pizzoccheri with clams could be defined as the perfect example of a sea and mountains dish. If clams can only be found in the sea ... pizzoccheri are the typical pasta of Valtellina.
Pizzoccheri are one of the few pastas obtained by mixing together buckwheat flour and type 0 flour. Buckwheat is not a real grain derived from wheat but from a herbaceous plant that is planted in April and harvested in summer. Its flower fields are a real treat for bees and for all those who want to relax with the emotions of the countryside.
Pizzoccheri recipe with clams, mussels and friggitelli
To prepare the pizzoccheri we mix 400 grams of buckwheat together with 100 of flour 0 using hot water. We have to work with a lot of energy to create a smooth dough and let's not be discouraged if buckwheat flour gives us new sensations.
We make the usual ball that we will leave to rest for a few minutes. Then we roll out the dough creating a sheet one millimeter thick and we cut the edges to create a rectangle. At this point we cut again to obtain rectangles about seven centimeters long and about one centimeter wide.
For the sauce, open the mussels and clams and set them aside. We clean the friggitelli and cut them lengthwise into julienne strips, then take a red Tropea onion and cut it lengthwise into 8 wedges.
We take a pan, put a drizzle of oil and add the onion until it is slightly withered. Then we put the peppers and sauté them for a few minutes, salt and grind some black pepper.
In another pan we will make a base of garlic and oil in which we will reduce the liquid of the mussels and clams a little.
Boil the pizzoccheri and drain them al dente, then pour them into the bottom of the mussels when almost cooked and add the friggitelli with mussels and clams. Perfume with mint and basil, sauté everything and serve.
In the glass a sauvignon is perfect, it too contains aromas of mountain and sea.