Tag Archives: Patelle

Jewels of the sea


March 21, 2014
2 Replies

Patelle both look and taste divine. In Pantelleria the cliffs are caressed by the sea, and at this union of water and land is where you may find these little mollusks. Patelle in Italian means little pan. In the local Pantescan dialect they are called pateddre, and in English they are known as limpets. If you come across them just enjoy, whether you eat them raw, au gratin or in a pasta! There are several ways to cook pasta with patelle in Pantelleria. On most tables you will see them prepared with a tomato-based sauce, but I prefer a cream based. If you don’t have patelle you can cook this recipe with mussels, small clams (cherry stone or, in Italian, vongole) or any available fresh shellfish understanding that the larger the mollusk the longer it will need to cook and the chewier the meat will be.
With these jewels of the sea on my plate and a glass of crisp white wine in the glass, the weekend can begin.
Wishing you all a good weekend!
Anna
AT-CF029645 1Linguine with Patelle in salsa bianca
Serves 4
Ingredients
2 Cloves garlic, finely chopped
2 Shallots, finely chopped
1 Small dried chile pepper or a pinch of pepper flakes
3 Tablespoon olive oil
3 pounds (1.4 kg) patelle (or other fresh hardshell clams)
1 Cup (2.4 dl) dry white wine
5 Tablespoon heavy cream
Sea salt to taste
1 pound (450 gram) linguine or spaghetti
Method
Fill a large pot with water and sea salt to taste, cover with lid, place on the largest stove top burner, set on high and allow water to boil.
Place a large saucepan over medium heat on the stove, into it add olive oil, the garlic and shallots. Saute until warm and translucent.
Next add the patelle (limpets or clams) and the wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
Add the heavy cream and chile pepper. Taste the sauce, the juice given off by the shellfish can be salty, sparingly adjust salt to taste.
While the clams are simmering, add the pasta into the pot of boiling water and cook according to the instructions on the package.
Drain the pasta and transfer to a large bowl.
Add the Patellle (Limpet or Clam) sauce and toss well.
Serve immediately in bowls with crunchy bread to soak up the sauce!
ATCF047874 Dinner plate from Pearl River Mart

Spaghetti frutti di mare


April 28, 2013

This dish features a selection of our native seafood which literally hangs out on the coastal cliffs here in Pantelleria. What you see in the photo below is a little mollusk called Patelle in the local dialect. Limpet in English, it lives on the rocks by the sea. As the tide shifts, it’s easy to pluck them from the rocks. The other shell, is a sea snail called Babbaluci in Sicilian and the bright red anemones (Beadlet) are Pomodori di Mare. Together these create a flavorful Frutti di mare pasta sauce. It’s important to cook with the shells attached as they add to create a beautiful broth of the sea flavoring the sauce.
Enjoy this pasta with a glass of dry white wine.

Wish you all a great week.
Anna

frutti di Mare-CF018567

Spaghetti frutti di mare
Serves 4

Ingredients
1 medium pot with lid filled with water
1 teaspon sea salt
1lb ( 450 gram) spaghetti
1 large saute sauce pan
1 Tablespoon olive oil
2 cloves garlic, peeled and minced
1/2 teaspoon dried chili flakes
4 lbs (1.8 kilo) mixed shellfish and seafood (be sure to examine the seafood and give it a rinse to clean it off prior)
1/2 cup (1.2 dl) white wine
3 cups (7.1 dl) tomato sauce
Salt and white pepper to taste
1/4 cup fresh flat-leaf parsley, coarsely chopped

Method
Place medium sized pot filled with water one teaspoon of sea salt and lid on top onto the large burner turn on the heat and bring to a rolling boil. Place your large saute pan over medium heat add olive oil. Add the garlic into a pan have a wooden spoon handy and stir the garlic it will turn to a light white color, add the dried chili flakes, stir again,  add the seafood and the wine.  Let simmer together so as to allow the shells and the seafood to lend their essence to the sauce. Add the tomato sauce, salt and pepper to taste. When the pot of water for the pasta is boiling cook the spaghetti according to the instructions on package. When the pasta is cooked to the texture you desire, strain from the water using a colander. Add pasta to the sauce and  mix. Portion the pasta onto plats, sprinkle the parsley over the top for garnish.

spaghetti frutti di Mare-CF065392 1