Bigoli in casso pipa
Instructions
Put raw in the oven, in a beat of onion, garlic, parsley, oil, ormer (clams), pevarasse (clams), and everything you can find on the market of molluscs (mussels, cape canestre, long, round cape etc).
Simmer don't live (i.
e.
pipare) in a crock pot (in special circumstances) seafood until opened.
Freed part of shellfish from their valve, add to taste olive oil, a pinch of pepper, and a little bit of salted anchovies and tomatoes into small pieces, until it is quite flavorful sauce, which are seasoned, padellandoli, bigoli (thick spaghetti) integrals.
