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SPELT PASTA, ZUCCHINI, roe, RICOTTA

Try bikini, but not too much. First lazy, Saturday lunch, standing in just the first heat of the summer (May ah and Spring, you say? fano 30 degrees outside but ...), hungry, but wanted to light ... The first is
here this fast to make, (unless you want to stretch the dough), tasty, healthy and would benisimo in those diets that recommend experts to leavers who study in the heat and pressure and given to us quotidinamente in June (every June, every year ...) by the various news programs. Craboidrati, vegetables, cooking techniques, raw vegetable ...
The zucchini I cut them into strips with a potato peeler and I made them just burn along with the pasta (tagliatelle spelled), then topped with raw extra virgin olive oil, a sprinkling of mullet roe, black pepper and slivers of ricotta salata ... a pinch of red pepper if you like.

Mysoru Mallige Blue Films

the spaghetti with clams THE PINEWOOD

The spaghetti with clams are a classic dish, so classic that it seems there is nothing to say or to be invented, everyone has a "secret ingredient" (such as white wine, half a tablespoon of flour to mix, none of which put into practice by me ...) or proven technology.
This recipe, deceptively simple in reality creates a buonisisma version of spaghetti with clams, enough fresh shellfish, olive oil and a good pasta (I used to Gragnano Garofalo).
The recipe, which won the special prize of the Gambero Rosso, is the Zazzeri, amabilis chef de LaPineta Marina di Bibbona, charming cottage with a kitchen star between the beach and the Mediterranean on the Tuscan coast.
clams cooked in white with very good olive oil, garlic and chilli, spaghetti Gragnano cooked for only a few minutes and "finished" in a pan with a little cooking water.
The result is a dish very homogeneous, and the one with the seasoned pasta sauce.