To remember a delicious dish tasted hundreds of years ago I wanted to offer you this recipe which is different from ' original only in the presence of nuts and the absence of sea mussels.
It 's a really simple recipe but very class .... I never tire of telling you that the quality of pasta is not just an option ... but let's go.
Simettono canestrelli soaked and once opened should be cleaned from any sand.
nuts start to raw seafood (you have to find the right spot ... or scald a few seconds but be careful not to lose their water) ... then shred into small pieces would otherwise be too harsh on the palate.
Take a pan with good olive oil and cook the clams (already put in to soak before you spurghino) canestrelli then add the chopped nuts and clean sea with all the juice .. . should be enough ... adds buna then a handful of leeks cut into julienne strips and cook them the animals too .... I do not recommend it.
everything will be quite watery, but that's fine, do not worry ... because in the sauce Drain the spaghetti al dente, add the oysters with all their water (a veritable tidal wave of iodine) and finish cooking in the pan with a handful of parsley.
Serve according to your taste and voila ... a fantastic dish is ready ... where the leek flavor of the shellfish over the scale and everything is very balanced
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