Romagna Passatelli with Adriatic seafood, carpetshell clams, mussels and squid

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Ingredients for 4 people

  • 500g Canuti Passatelli
  • 400g fresh clams
  • 150g fresh medium-sized squid
  • 400g fresh mussels
  • 150 g anglerfish
  • 150g fresh medium-sized scampi
  • 125ml extra virgin olive oil
  • 125 ml dry white wine
  • 125 ml fish stock
  • 50 g white roux
  • 2 bunches parsley
  • 1 clove garlic
  • 1 shallot
  • Salt and freshly ground white pepper


Finely chop the garlic, one bunch parsley and the shallot, and sauté in a pan with the oil. Clean the mussels and clams, peel the scampi and dice the squid and anglerfish.

Add to the pan with the garlic, parsley and shallot and cook over high heat for 5 minutes.

Moisten with the white wine and allow to evaporate.

Add the fish stock mixed with the white roux, and cook over moderate heat for 15 minutes. Add salt and pepper to taste.

Cook the CanutiPassatelli in abundant boiling salted water, taking care not to overcook.

Toss in a pan and serve garnished with parsley.

Canuti pasta cooking methods

Discover all possible cooking of our pasta.

The traditional cooking in boiling water, the practial steam cooking or the original and tasty frying.

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