Seafood flavoured Fusili Lunghi Bucati n.308


Seafood flavoured Fusili Lunghi Bucati n.308



  • Fusilli Lunghi Bucati 308 La Molisana   320g
  • Mussels   400g
  • Squid, already cleaned   250g
  • Veraci clams   400g
  • Prawn tails   200g
  • Datterino tomatoes   300g
  • Extra-virgin olive oil  
  • Parsley   1 bunch
  • Garlic cloves   2 pieces
  • Spicy chili pepper  
  • Salt   to taste


In a pan brown the garlic in olive oil. Add the chili pepper and the tomatoes cut in cubes, cook for a few minutes. Add the squid cut into thin strips, the prawn tails without shells, the mussels and the clams. Add salt. Cover with a lid and bring the cooking to an end.

In a pot with abundant salted water cook the long tubular Fusilli, drain them al dente and dress them with the prepared sauce, sprinkling the chopped parsley on top.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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