SCUCCUZZÛ WITH MONKFISH, CLAMS AND CHICKPEAS
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Stefano Torre from ‘Ristorante Roma’ Montoggio (Genova).
INGREDIENTS FOR 4 PEOPLE:
300g ALTA VALLE SCRIVIA’S ARTISAN SCUCCUZZÛ Pasta
150 g monkfish
200 g clams
4 ‘piccadilly’ tomatoes or other vine- ripened tomatoes cut into quarters
80 g cooked chickpeas
80 g finely diced red onion
600 ml Fish stock
a few sprigs of parsley
4 tablespoons of Extra Virgin Olive Oil
1 clove of garlic
salt and pepper to season
Prepare the clams by soaking in salted water in a large container for 3 or 4 hours to get rid of any sand, changing the water as often as possible. Following this, drain and flash-fry over a high heat with a clove of garlic and some olive oil to open the shells. Divide the clams from their shells, leaving a few intact to garnish the dish..
In a separate pan sauté the onion until soft in some Olive Oil. Add the monkfish, and tomatoes and a ladle or two of the fish stock and cook for a few minutes. Add the cooked Chick peas and clams and season with salt and pepper. As the sauce thickens add the uncooked SCUCCUZZÛ Pasta and cover with the remaining fish stock. Cook over at a low simmer adding more stock or water until the pasta is ‘al dente’ . The resulting dish should be neither wet nor dry, but creamy , rather like a risotto. Serve with a drizzle of Olive Oil.
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Download recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/scuccuzzu/