Conchiglione n.313 with potatoes, mussels, clams, cuttlefish and squid


Conchiglione n.313 with potatoes, mussels, clams, cuttlefish and squid



  • Conchiglioni n.313 La Molisana   4 pieces
  • Violet potato   300g
  • Mussels   200g
  • Clams   150g
  • Shells   4 pieces
  • Cuttlefish   4 pieces
  • Garlic   1 clove
  • Salt   to taste
  • Extra virgin olive oil   to taste


In a non-stick pan prepare a fund with extra virgin olive oil and a clove of garlic, arrange half of the mussels and clams and cook on a high flame. Once opened separate mussels and clams from the broth that is formed and keep the latter in a bowl.

Cut the squid at gate and blanch in a pan for a few minutes. Cut the squid into thin strips and dip them in boiling salted water, producing a thermal shock for a few instants, drain and set aside. Open the remaining clams always with the technique of thermal shock.

Cut the potato purple mirepoix, dip them in boiling water until al dente and drain them. With a potato masher reduce the potatoes and let them flavor with the mussels and clams broth previously set aside.

In boiling salted water cook the Conchiglioni 313 and drain al dente. Arrange on a platter the purple mashed potato, the pasta and the previously cooked fish.

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