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Salad of Spaghetti, Whelks, Olives and Celery Recipe
Salad of Spaghetti, Whelks, Olives and Celery
Gualtiero Marchesi, L'Albereta, Italie
Gualtiero Marchesi, L'Albereta, Italie
Flavors of Italy
Total time: 15 to 30 minutes
Preparation and cooking time: 20 minutes
Difficulty: Average
Ingredients for 4 servings
- 160 g (5 oz.) spaghetti (see Pasta)
- 100 g (3 1/2 oz.) Whelks, cooked and shelled
- 80 g (3 oz.) celery
- 15 g (1 tbsp.) toasted pine nuts
- 20 Taggiasco olives, pitted
- 12 Marjoram leaves
- 1 tsp. olive oil
- Salt and pepper
  1. Dice the celery. Cook the spaghetti, drain and cool in running water.
  2. Drain the pasta again and dress with an emulsion made with the olive oil, lemon juice, salt and pepper.
  3. Add to the pasta the diced celery, halved olives, and marjoram. Toss and serve in individual plates. Garnish with the whelks and roasted pine nuts.
Pomino Il Benefizio, 1995 - Marchesi de' Frescobaldi
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