Bigoli In Casso Pipe

Preparation:

Preparation: Put raw in the oven, in a mixture of onion, garlic, parsley, with oil, caparozzoli (clams), pevarasse (common clams), and all the molluscs you can find on the market (canestre, peoci, cape longhe, round capes, etc.). Cook the seafood over low heat (i.e. piping) in an earthenware pot (casso in chioggiotto) until they are open. Free part of the molluscs from their shells, add olive oil to taste, a pinch of pepper, and, if desired, some salted anchovies and chopped tomatoes, until a fairly tasty sauce is obtained, with which they are seasoned, frying them , wholemeal bigoli (large spaghetti).