PASTA ALLA CHITARRA
Outside our home in Southern Italy, the parsley plants are still growing strong and--most importantly--the spicy pepper plants (peperoncino) are still alive and well. So, deciding what to have for dinner becomes easier when the perfect ingredients are fresh and right in our backyard!
Tonight, we'll make “Pasta alla Chitarra con Cozze e Vongole” (clams and mussels over chitarra pasta). For this traditional holiday fish recipe with a few twists, we collaborated with Gregorio’s Sister, Genny. Pasta alla Chitarra is a thick pasta that gets its name from the tool used to cut the long strips with squared off edges. It has a coarse edge, which is great for soaking up all the juice from the clams and mussels. The recipe is simple, but when those flavors combine, they lift each other up and become amazing all together.