Ingredients
For the pici
- 200 g durum wheat flour
- 60 g of baby spinach
- 10 cl of water
- 1 pinch of fleur de sel
For garnish
- 250 g of cockles
- 8 to 10 fresh sardines
- 1 chopped shallot
- 1 clove of garlic, chopped
- 1/2 candied lemon, chopped
- 25 cl of dry white wine
- 5 sprigs of dill
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olive oil
Preparation
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Soak the cockles for 30 minutes in salted water.
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Immerse the spinach in a pan of boiling salted water for 30 seconds. Drain them, rinse them in cold water and squeeze them dry. Mix them with the water. Place the flour in a bowl and make a well in the center. Pour in the green water and salt, mix to form a paste. Knead for 5min. The dough should be soft but not sticky.
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On the floured work surface, form sausages approximately 1.5 cm in diameter and cut them into 5 cm long sections. Roll them with your fingers to form long doughs 3 to 4 mm in diameter.
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Remove the head and tail of the sardines, cut them along the abdomen, remove the intestines and the spine. Run them under a stream of cold water to clean them then pat them dry.
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In a frying pan, brown the shallot in a little olive oil. Add the garlic, cockles and preserved lemon. Pour in the wine, cover and simmer over high heat for 5 minutes – all the shells should open. Remove from heat, add the chopped dill, cover.
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Bring salted water to a simmer in a large saucepan and add the pici. Remove them after 4 minutes using a slotted spoon and carefully place them in the frying pan with the cockles. Add the sardines and serve.
