Fusilli lunghi bucati with limpet

  • Difficulty


  • 320 g0SX0005
  • 200 g shelled limpet
  • 2 cloves garlic
  • 1 tbsp Italian parsley, chopped
  • salt and pepper
Fusilli Lunghi Bucati n° 5


Slice the tomatoes coarsely. Clean the limpets thoroughly in salted water, then drain them. Heat the oil in a pan, add the 2 peeled and lightly crushed cloves of garlic add the tomatoes season with salt and pepper. Simmer for 1° minutes, add the limpets and switch the heat off after a few minutes. In the meanwhile cook the pasta al dente, drain it and toss it in a soup tureen, mix it with the limpet sauce, sprinkle with the parsley, cleaned and chopped very finely earlier, and serve.