Method

To prepare this fresh summer pasta, follow these steps. Clean the mussels, put them in a pan with some basil leaves, after 2 minutes add the clams, a ladle of water and cook for 8 minutes, covering the pan. Turn off the fire and let it rest. Filter the liquid and remove the Nieddittas mussels and clams from their shells. Parboil the tomatoes in water and peel them. Put them in a baking pan with oil, salt and pepper and cook in the oven at 100° C for 30 minutes.

The mozzarella.

Open the mozzarella, saving the water contained inside it, put it in a blender with a few spoonfuls of oil, blend slowly adding its water until the mixture is creamy. Put the Nieddittas mussels and clams in a large salad bowl with a few spoonfuls of their cooking liquid, the tomatoes and oil, the basil sprouts. Cook the pasta “al dente” (to the tooth, cooked so that it is not too soft, T.N.), drain it and pour it in the salad bowl. Cream the pasta. Put the mozzarella cream in the middle of the plate, add the pasta and finish with a touch of grated lemon peel.

And here is the summer pasta with mozzarella cream, Nieddittas mussels and clams and cherry tomatoes.

A recipe that Chef Luigi Pomata suggests for a pleasant summer evening with friends.