Who said that winter fish and vegetables don't go well together? To bring the sea to the table even in the cold months, we recommend Paolo Gramaglia's recipe, the chef of the acclaimed President of Pompei.

For the pasta

"The desire that led me to create this recipe is for the roots of Neapolitan tradition - given by broccoli and clams - to become a source of creativity. Starting from Neapolitan culture, the dish leaves a new emotion in my guests," says Chef Paolo Gramaglia. "Memories tend to fade and flatten over time, but emotions don't: they always remain alive and pulsating in the heart and soul of those who keep them inside."

“The pacchero”

Bronze-cut Paccheri, fresh clams, broccoli sporuts sauce, raw prawns, lemon

Ingredients for 4 people

Base Ingredients

2 lemons
2 cloves of garlic
6 tablespoons extra virgin olive oil
Red pepper
Salt and pepper to taste

For the broccoli

Approximately 400g broccoli sprouts
4 leaves of Neapolitan friariello broccoli

Method

Blanch the broccoli sprouts by first placing them in boiling water and then in ice water; sauté them in a pan with oil, garlic, and a pinch of red pepper, then blend with an immersion blender to obtain a velvety sauce.

Dry the Neapolitan broccoli leaves on a non-stick pan.

For the fish

400g fresh clams
12 white prawns

Method

Shell the shrimp, cut them into pieces, and season with extra virgin olive oil and a grated lemon peel.

Sauté the clams, shell them, and keep them in their juices.

In a large pan, lightly sauté a clove of garlic, then remove it, add the broccoli sauce, clams with their liquid, adjust salt and pepper, and grate the peel of half a lemon.