Pasta Salad with Agretti and Mazzancolle

The pasta salad with agretti and mazzancolle is a light, springtime dish that combines the delicate taste of the sea with the freshness of agretti. Here’s how to prepare it:

Ingredients

• 320 g short pasta (such as fusilli or farfalle)
• 200 g fresh or frozen mazzancolle
• 200 g agretti (trimmed and thoroughly washed)
• 1 garlic clove
• Extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh chopped parsley (optional)
• Chili flakes (optional)

Preparation

1. Start by cleaning the mazzancolle: remove the heads, shells, and intestinal veins. Leave the tail tips on for a nicer presentation, if desired.
2. In a pan, sauté a garlic clove in extra virgin olive oil. Add the mazzancolle and cook for about 2-3 minutes or until they turn pink and lightly golden. If you like, you can deglaze with a splash of white wine at the end of cooking. Then set the mazzancolle aside.
3. In the same pan, add the trimmed and washed agretti. Sauté them quickly, just long enough to soften, then turn off the heat and let them cool slightly.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente. Drain, rinse under cold running water to stop the cooking, and toss with a drizzle of oil to prevent sticking.
5. In a large bowl, combine the cold pasta with the agretti, mazzancolle, and chopped parsley. Season with extra virgin olive oil, lemon juice, salt, pepper, and, if desired, a sprinkle of chili flakes.
6. Mix all the ingredients well and let the pasta salad rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld nicely.

Trivia

Agretti, also known as monk’s beard, are a Mediterranean spring vegetable. They have a slightly tangy, salty flavor reminiscent of spinach and are rich in minerals and fiber.

For an Italian twist, you could also add fresh diced cherry tomatoes or some Taggiasca olives to further enrich the dish. Buon appetito!