Home Typical Products Mussels and Clams from Ganzirri: an essential dish for a Messinese DOC

Mussels and Clams from Ganzirri: an essential dish for a Messinese DOC

byLoWeb Agency
Cozze e Vongole di Ganzirri: un piatto irrinunciabile per un Messinese DOC

Today the staff of Made in Messina wants to present another dish to which a Messinese DOC absolutely can not give up, the spaghetti with mussels and clams strictly of Ganzirri.

Before showing you the recipe we want to talk a little about lakes of Ganzirri, which are undoubtedly a Place to visit in your living room a Messina.

Ganzirri (also called in Messina Canziri) is a fraction of the municipality of Messina. Located in the north of the city, about 10 kilometers from the city center. Ganzirri is a town famous for its lakes called il Lago Grande or Pantano Grande(Lake Ganzirri) and theSmall Lake or Small Pantano(the Lake of Faro), connected directly with the Ionian Sea one, with the Tyrrhenian Sea the other, and are renowned throughout Sicily for their traditional shellfish farming.

The Lake of Ganzirri is a hydrological formation that belongs, together with the Lake of Faro to the coastal dune of Capo Peloro, in the urban area of ​​Messina. It covers an area of ​​about 338,000 m², has a length of about 1.7 km and a width of about 250 m, its maximum depth is about 7 m. It is fed by groundwater and by some streams that flow into it, so the level of salinity varies a lot between summer and winter. Two canals, built by the British around 1830, allow water to enter from the sea, the Carmine canal to the north, and the Catuso canal to the south. A third channel connects Lake Ganzirri with Lake Faro.

Now is the time to present the recipe for spaghetti with mussels and clams.


Ingredients(for 2 people):

  • 180 g Spaghetti
  • 250 g clams
  • 250 g mussels
  • parsley
  • clove of garlic
  • chili pepper
  • extra virgin olive oil to taste
  • salt to taste

Carefully clean the clams under running water and put them in a saucepan. Then wash the mussels, scraping the surface of the shell in order to remove the encrustations and the byssus. Put them together with the clams in the saucepan. Put the saucepan on the stove, without water or seasoning and wait for the shells to open. Once opened, shell the mussels and clams. Strain the cooking liquid and set it aside. Wash the parsley and chop finely. Meanwhile, put the pot with the water for the pasta, without salt, and boil the spaghetti. Take a large pan, pour in the extra virgin olive oil and brown a clove of garlic. When it is golden, remove it and add the shelled mussels and clams. Add the cooking liquid from the mussels and clams and leave on low heat for a few minutes, allowing the sauce to dry a little. Add the chopped parsley, and the chilli. Drain the pasta al dente and add it to the sauce, mixing everything well. Serve by adding the mussels and clams with their shells and a few parsley leaves.

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