Scent of the Sea

Herald in the summer season with this original dish that burst with the authentic flavors of the sea.  This recipe was created by Chef Gennaro Russo of the restaurant La Sponda, a romantic location inside the Sirenuse Hotel in Positano, with magnificent views of the Amalfi Coast.


Ingredients for four people:

  • Da Vinci Pasta: 500 g
  • Mussels: 250 g
  • Clams: 250 g
  • Sea truffles: 250 g
  • Heart clams: 250 g
  • Red shrimp: 250 g
  • Parsley: 1 bunch
  • Garlic cloves: 5
  • Oil: to taste
  • Salt: to taste
  • Pepper: to taste


In a large pot with a lid heat three garlic cloves with a drizzle of oil. Once the garlic is lightly browned, add the seafood to the pot along with 150ml of water and cover. Allow the mussels to open completely without overcooking them. Set aside and allow to cool. Meanwhile, clean the shrimp being sure to peel and devein them carefully. Then chop into a very fine tartare and season with salt, pepper, and oil. Place the tartare in a pastry bag. Once the shellfish have cooled, remove the shells. Pass their cooking water through a fine sieve and momentarily keep the empty shells in the cooking water. Finely chop the parsley, leaves only.  Proceed by cooking the pasta in boiling water that is not too salty, remembering to stir it often.  Fill the mussel shells with the shrimp tartare and set them aside.  In a frying pan, sauté the rest of the garlic in oil, then add the cleaned shellfish along with a little of their cooking water. As soon as the pasta is very al dente, drain it and add it to the seafood mixture, allowing the pasta to finish cooking directly in the pan with the seafood sauce. When it’s ready, add the parsley and the filled mussel shells. Plate elegantly and serve.

Scent of the Sea

Cucine d'Italia consiglia