LUMACONI IN INSALATA
2 bulbs fennel, thinly sliced
3 shallots, thinly sliced
4 tablespoons Mas Portell Moscatel vinegar
100ml extra virgin olive oil
¾ cup roasted, salted Marcona almonds
2 x 116g cans Conservas Albo Octopus, well drained, large pieces sliced
3 ripe tomatoes, diced 2cm
½ cup Salvagno olives
3 tablespoons Romulo capers
2 tablespoons chopped Italian parsley
500g Rustichella Lumaconi
salt and freshly ground black pepper
Put everything except the pasta into a large salad bowl and mix well.
Boil the pasta in plenty of well salted water until al dente.
Remove from the heat and drain.
Allow to cool for a few minutes then add to the salad bowl.
Mix well, taste and season. Serve immediately.
Serves 6.
© Ray McVinnie
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