Lorighittas with seafood sauce

To prepare the lorighittas with seafood sauce, first place the semolina in a mound on the work surface, pour the water 1, add the salt 2, and start combining the semolina with a fork 3.

Then knead with your hands 4 for at least 15 minutes, until you obtain a smooth and elastic dough 5. Cover it with plastic wrap 6 and let it rest in the refrigerator for 30 minutes.

After the resting time, take the dough and, with a dough scraper, cut it into pieces 7, then form long strands about 8 inches long 8 and cut them into small pieces 9.

With each piece, form a spaghetti-like strand about 8 inches long and 2 mm thick 10. Wrap the strand around three fingers (index, middle, and ring) twice 11, then press the ends to seal them 12 and trim any excess dough.

Hold the dough steady with one hand while twisting the two strands of the ring with the other hand 13, as if winding an old clock, until you achieve the typical twisted and slightly elongated shape of lorighittas 14. Arrange them neatly on the work surface and let them dry 15.

Meanwhile, in a pan, pour a drizzle of oil and add the clams 16 and mussels 17, when they open, deglaze with white wine 18. Let the alcohol evaporate completely.

Strain everything 19 and set aside the cooking water 20. Shell the mussels and clams 21 but set a few aside with their shells for the final plating.

Cut the zucchini into half-moons 22 and the cherry tomatoes in half 23. In a pan, pour a drizzle of oil, add a garlic clove, and sauté for a few minutes, then add the zucchini 24 and sauté for a few minutes until they become golden.

Add the cherry tomatoes 25 and cook for another 5 minutes. Remove the garlic clove 26 and pour the seafood cooking water into the pan 27.

Cook the lorighittas in plenty of salted boiling water for 4-5 minutes 28, drain them and transfer them to the pan 29. Add the mussels and clams 30 and toss for a few minutes.

Off the heat, add the chopped parsley, a drizzle of oil 31, and toss. Plate and garnish with a few shell-on mollusks 32. Your lorighittas with seafood sauce are ready to be enjoyed 33.