Sicilian maccheroni with sea lupins, a successful experiment. Since today is Tuesday, I thought it was a good idea to prepare a pasta dish with seafood. Of course you cook what you find at the market and not always what you want. Today at the market I found very fresh sea lupins; sometimes I prefer them to clams or veraci clams. Veraci clams are larger, have a more delicate flavor and, above all, are farmed. Lupins are smaller and have a saltier taste, typical of seawater, because they are only wild-caught. They are less expensive and more flavorful; they require a longer purging, at least 2 hours, while veraci clams are ready in half an hour. Both are delicious and can make an excellent pasta sauce. Today I wanted to use the Sicilian maccheroni I had in my freezer, also homemade, which I had prepared with my sister in December.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 756.45 (Kcal)
- Carbohydrates 87.30 (g) of which sugars 2.37 (g)
- Proteins 40.53 (g)
- Fat 26.61 (g) of which saturated 1.60 (g)of which unsaturated 1.01 (g)
- Fibers 1.85 (g)
- Sodium 7.73 (mg)
Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 15 oz maccheroni (homemade)
- 2.2 lb sea lupins
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 1 bunch parsley
- 5 fl oz white wine
- 1 hot chili pepper
Tools
- Pot
- Pan
Steps
In the pan, extra virgin olive oil, a small piece of fresh hot chili, garlic and parsley stems. I lightly brown them and add the sea lupins (after purging them for 2 hours in cold water with 2 tablespoons of salt), deglaze with the white wine and let it evaporate. Ready.
I use the maccheroni made with water and semolina flour that I made in December and then froze. If you prefer, very good fresh ones are available in stores.
As soon as the sea lupins open, I add the chopped parsley, lower the heat and wait for the maccheroni to be ready.
I put the pot with water and salt on to boil, cook the maccheroni al dente and, just as they are ready,
I transfer them to the pan to toss with the lupins, drizzle raw extra virgin olive oil and add more parsley.
For once I wanted to change the recipe and combine two dishes I love, like maccheroni and clams, rather than sea lupins or telline clams.
Excellent, I recommend you make them.
Here are the Sicilian maccheroni with sea lupins, ready to serve.
This is an explosive combination: Sicilian maccheroni with sea lupins, a simple and elegant first course but, above all, delicious.
Tips
I would like to recommend my recipe on how to prepare Sicilian maccheroni, actually a trio: maltagliati, fettuccine and maccheroni.
Tris maltagliati fettuccine e maccheroni
Tris maltagliati fettuccine e maccheroni
FAQ (Questions and Answers)
Do frozen maccheroni need to be thawed first?
No, there is no need to thaw them first. I don’t do it. As soon as the salted water reaches a boil, I add them to the pot and put the lid on. When it returns to a boil and the maccheroni float, 3 minutes and I drain them.
Is chili pepper essential in maccheroni with sea lupins?
Absolutely not, you can easily omit it if you don’t like spicy food.
