Name: Little Puglian Ears with Seafood and Cherry Tomatoes (Orecchiette Baresi con Pomodorini e Frutti di Mare)
Yield: Serves 4
Cuisine: Italian
Ingredients: 400 g (14 oz) orecchiette (from Bari or Puglia); salt to taste; 800 g (1¾ lb) mixed seafood (clams, mussels, scallops, squid etc.), washed; 2 garlic cloves, finely chopped; 50 ml (2 fl oz) extra virgin olive oil; 1 fresh red chilli, not too hot, finely chopped; 400 g (14 oz) ripe cherry tomatoes (or use preserved from a jar); a small bunch of fresh flat-leaf parsley, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘The most basic ingredients of Puglian cooking are the “pomodorini” - little sweet, round cherry tomatoes - and olive oil. If you then include a typical pasta - orecchiette, which used to be made by hand - and some seafood from the coastal towns and villages, you only need a couple of glasses of the very good Puglian wine to complete a picture of Mediterranean pleasure!’