Millerighe fish ragù

  • Difficulty


  • 350 g0SX0025
  • 500 g razor clam
  • 500 g mussels
  • 250 g baby octopus
  • 200 g big prawn tail
  • 1 mazzetto di prezzemolo
  • 1 pezzetto di peperoncino rosso
  • 2 spicchi d'aglio
  • ½ bicchiere di vino bianco secco
  • sale e pepe
Millerighe n° 25


Peel the garlic, Rinse the clams, then scrape the mussels and rinse them in cold water and drain them. To allow them to open place the mussels and the clams in two separate pans with a tablespoon of oil, half of the white wine, half a clove of garlic and a pinch of chilli, tossing the pans round.Remove the pans from the heat, remove the closed shellfish, separate the moule from the shell and keep them aside with the filtered cooking liquid. Clean the baby octopuses, removing the skin and the insides; rinse them well, chop the tentacles into bits and the rest into rings. Shell the prawns, remove the intestine, rinse and then dry.Blanch the tomatoes in boiling water, drain them and once peeled and deseeded chop the pulp. Rinse the parsley and chop a quarter of it with the leftover garlic. Heat the oil with the chopped parsley and the garlic, add the baby octopuses and brow briefly, mixing with a wooden spoon.Add the tomatoes, flavour them with a pinch of salt and a grind of pepper and simmer for 10 minutes, adding a few spoonfuls of the mussels’ cooking water Add the prawns and simmer for 3 more minutes, finely add the mussels, the clams left aside and simmer for 2 more minutes.In the meanwhile cook the pasta in plenty of boiling salted water, drain it al dente, mix it with the fish ragù, sprinkle it with oregano and parsley and serve warm.