Busiate with a Sea Scent Recipe
Perhaps you’ve realized, I love making homemade pasta, whether traditional or modern…I relax by getting my hands into the flour
Busiate, named after the tool used for knitting, ‘buso,’ a term used in the Trapani area…As a type of pasta, it can be found throughout the southern area and islands.
In the past, people were resourceful in creating new shapes with household tools… Knitting needles were almost ubiquitous, I’d dare say they were part of the female trousseau.
In Trapani, they are particularly dressed with pesto alla trapanese. I seasoned them with a sea scent with a new recipe, but one that evokes the aromas of our land and sea.
By following the links, you’ll find other regional pasta shapes
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Semolina, water, and a sea scent…
- 10.5 oz semolina pasta
- 10.5 oz clams (Shelled)
- 1 cup cherry tomatoes
- 4 salted anchovies (Washed and boned)
- 2 tbsp raisins
- 1 garlic (Clove)
- 20 black olives
- to taste salt
- to taste olive oil
Tools
Wooden Board and pots and pans….
Steps
When cooking, you should have the time to listen to music and sip a glass of wine, or a tasty herbal tea… Savor every little movement, laugh, and joke!
As you can see in the photo, the steps are few and simple; Prepare the dough and shape the busiate, it’s not difficult, you’ll see it in the video.
After finishing, sauté a clove of garlic and add the clams. Personally, I don’t like finding shells on the plate if mixed with other ingredients. If you prefer, use them with shells; let them brown well and add the rest of the ingredients
Meanwhile, as you prepare the sauce, put the pot on for the pasta; bring it to a boil and cook it; adjust the salt and let it absorb the sea-scented sauce!
The finished pasta can be frozen or dried; already seasoned portions can be stored in the refrigerator!
