Pasta with Limpets
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Recipe-Ingrediants
A sea breeze is blowing in my kitchen today... Wonderful large limpets are waiting for me to make a classic island-style pasta dish. Limpets are quite tender, so they will be added raw to the hot pasta and cooked with their own heat... If cooked too long, they become tough and chewy. The fishermen used to make this pasta dish with just 5 ingredients: pasta, sea, limpets, garlic, and parsley. Let's see how it's done...
Ingredients:
1 pack of size 5 pasta
3 cloves of garlic, finely chopped
? bunch of parsley, finely chopped
3 handfuls of large limpets (3 cm and larger)
Olive oil
Directions
Let's start with the limpets. The limpets we gather should be at least 3 centimeters in size. We rinse them several times in the sea to remove any pebbles and sand. Once back home, we clean them with a small knife. We keep them in a bowl beside us. The cleaned limpets should be used immediately.
Boil the pasta according to the recommended time on the package (it is recommended to boil it with seawater if possible). While the pasta is boiling, in a pan, add a little olive oil and lightly saute the garlic and parsley. Once the pasta is cooked, take it out with tongs and transfer it to the pan (along with the pasta water that drips) together with the limpets. Toss them a few times and serve.
*Note: Limpets become tough and chewy if cooked for too long. When we add them to the hot pasta, they will be cooked just right from the heat.
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