Spaghettini with seaweed on the coast of Black Sea Ognina, limpets and sea lard seasoned with olive giarresche Piedimonte Etneo, Sicilian oregano, extra virgin olive Syracuse.

Directions

1. Procedure:
2. In a copper saucepan combine 0lio Syracuse with extra virgin garlic cut into two parts with the shirt, do just brown and add limpets, remove the garlic, just wet with wine, add the chopped parsley half, mix the chopped tomatoes and simmer for 5 minutes.
3. Drain the cooked spaghetti in half and cook in the sauce before. Place in dish as in photos and decorating with algae and black olives Giarresche.
4. A string of extra virgin Syracuse and the dish is ready.
5. Combines a Susucaru of
6. Frank Cornelissen
7. Susucaru ® (burgundy bottle 0.75 liter bottles in cartons 9)
8. A pink grape Malvasia, Moscato black, unusual and Nerello Mascalese of various districts. A rosé with high drinkability and personality, produced with the same philosophy ¹ s lack of additives and interventions.