Ingredients
- 250 g seafood (mussels, clams, cockles)
- 150 g breadcrumbs
- 150 g Parmigiano Reggiano Dop
- 150 g cherry tomatoes
- 8 marinated yolks
- 1 untreated lemon
- garlic
- parsley
- White wine
- nutmeg
- sugar
- flour
- salt
- extra virgin olive oil
Knead the yolks marinated with the breadcrumbs, the grated Parmesan, the lemon zest finely chopped with a knife and a little nutmeg.
Get it a firm mixture, place it in a bowl, cover with plastic wrap and let it rest for 24 hours (or at least 12: before it will not be malleable enough).
Pass half of the dough with a potato grinder with large holes and make passatelli 8-10 cm long; sprinkle them with a little flour and let them rest on a pastry board for 30 minutes.
Wash molluscs. Fry 1 clove of garlic with a little oil in a pan with chopped parsley: pour in the molluscs and over a high heat blend with white wine. Cover the pan and cook for 4-5 minutes, until the shellfish are open. Shell them and strain the cooking liquid.
Do it then reduce by half by cooking it in a large pan.
Cut halve the cherry tomatoes, place them in a pan, sprinkle them with sugar and a little salt and bake them at 200 ° C for about 15 minutes.
Cook passatelli in abundant boiling water or in a light vegetable broth: to prevent them from breaking, keep the heat medium and cook a few at a time. When they have risen to the surface, drain and add them to the pan with the cooking liquid from the shellfish.
Add seafood, cherry tomatoes and toss all together in the cooking liquid of the shellfish.
Connection: the breadcrumbs must be very fine: the ideal is to prepare it at home by blending it for a long time until it becomes dusty.
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