Ricotta and spinach tortelli with fresh rocket clams and shrimps


350g Tortelli with Ricotta and Herbs
50g Clams
50g Shrimps
40g Fresh rocket
Garlic to taste
Oil, Salt, pepper to taste

Clean the clams and leave them to drain for a few hours in cold salted water (better in the dark). Open the clams in a pan with a lid (steam hot). Completely or partially remove the shells, retain and filter the cooking water of the clams. In a pan, heat the oil (possibly with a clove of garlic to taste), add the cooking water of the clams and shrimps (cleaned and shelled). Cook over low heat for about 5 minutes. Prepare a pesto by blending the rocket with a little of extra virgin olive oil and salt in a mixer. Cook the Tortelli in abundant salted water, drain, season with the clams and shrimps. Add the rocket pesto.

Variation: if you like, add 10 pine nuts and 30g of grated pecorino or Parmigiano Reggiano cheese in the rocket pesto. Season and garnish with 1 or 2 leaves of thyme or mint.