The recipes


Spaghetti with seafood and pistachio sauce


Ingredients: 1 portion


Cook the spaghetti in boiling salted water for 3/4 of the cooking time. In the meantime, open and cook the shellfish in a pan with oil and garlic. Once cooked, remove the shellfish from the pan and cook the pasta with the juices from the fish until it is ready. Mix the pasta with the Pistacchio di Bronte PDO pistachio sauce, diluting it with a little cooking water and chopped pistachios. Plate by adding the shellfish, red chilli pepper strips, Dolcelacrima and Lacrima d'Oro chilli peppers and fresh basil.