Paccheri with marine pearls scented with amalfi coast lemon zest and mount vesuvius grape tomatoes

In a pan, brown garlic and chilli pepper with a tablespoon of oil, add seafood (previously washed and let to drain in cold salted water), grape tomatoes cut in half, cover with lid and cook for about 5 minutes at medium heat.

Once seafood has opened, shell it and add it to the sauce, setting some shells aside to garnish. Cook Paccheri in abundant salted water for about 4 minutes, drain them “al dente” and sauté for an additional minute in the pan with the seafood, adding a little bit of grated lemon zest and finely chopped parsley. Serve when hot.

Chef Danilo Calemme regional union of Campania chefs.