But saying Costiera is a bit like saying spaghetti with clams, and all the little restaurants now offer various varieties and interpretations of it, offering customers the pasta dish that, ever since we were children, we were taught to eat by our parents, partly to accustom our palates, and partly instead, aware of the fact that that little creamy sauce obtained from the starch of the pasta that gets trapped between the bivalves of the clam, drives everyone crazy!
Our tour this time embraces traditions and stories, of families and restaurants where this dish has been served for years, in one of the most visited places and where the fork, has never stopped dancing on the plate!
FURORE
BACCO
It has been since 1927 that at the trattoria "Bacchus" of Furore, this type of pasta is prepared, necessarily with vermicello, as the Ferraioli family tradition has commanded for several generations now. To this day, this first course is expertly prepared by Erminia Cuomo, who for her recipe uses a few but irreplaceable ingredients: cherry tomatoes from the piennolo, bronze-drawn pasta, parsley, garlic, chili pepper and of course...clams!
The "Land/Sea" version, is served with the addition of caper leaves, lemon peels and black pepper, a good solution that further encapsulates Furitan flavors.
