Paccheri Napoletani 80 with clams, confit tomatoes and cannellini beans Divella

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First courses

Prep. time

60 Min.
Skills

Medium
Recipe for

4 people

Ingredients for 4 people

Divella Paccheri Napoletani, 400 g
Cannellini beans, 1 box
Clams, 600 g
Datterini tomatoes, 6
Salt & Pepper, to taste
Oregano, to taste
White wine, to taste
Garlic, 1 slice
Chili Pepper, 1

Made with

Bronze extruded pasta

80 – Paccheri Napoletani

Olive Oil and Vinegar

Extra Virgin Olive Oil

Legumes

Cannellini Beans

A delicious recipe: Paccheri Napoletani 80 with clams, confit tomatoes and cannellini beans Divella!

1° Step

In a pan fry garlic, oil and chilli, add the clams, cook for five minutes, blend with white wine, cover the pot and wait for the clams to open. At the meantime, take the box of cannellini beans Divella, add some cooking water and blend until a delicate cream is obtained.

2° Step

Cut the datterini tomatoes into two, add salt, pepper and oregano and cook in a preheated oven for 5 minutes at 180 °. In a plenty pan of salted water, cook the Divella Neapolitan paccheri, drain it al dente and complete the cooking with the cream of cannellini, the clams and a drizzle of oil.

3° Step

Place your delicious first in a plate and garnish with the Datterini cherry tomatoes confit.

Enjoy your meal!