Hello! I am Fabrizio, your guide for Abruzzo and culinary Italy! It is so wonderful to connect with you again. There is nothing I love more than a morning that starts with the scent of the sea and the deep roots of my home here in Vasto.
Today’s recipe is special because it captures a typical day in my life, one where nature, work, and a little bit of improvisation come together at the table.
This morning, during my usual morning bike ride before heading to the Italia Sweet Italia office, I stopped by my favorite trusted fish shop to see Daniela. She sells the freshest catch from the small boats of her husband, Giuseppe. I ordered some fresh Seppie (cuttlefish) and a half-kilo of Vongole Lupini (Adriatic clams).
After leaving Daniela, I pedaled up to the panoramic area of Vasto to admire the Adriatic Sea from the Belvedere San Michele, right near my parents’ house where I was born. Looking at that blue horizon always gives me the best energy for the day!
On my way back from the office around 12:50 PM, just before she closed, I stopped by Daniela’s again. She had the cuttlefish perfectly cleaned for me and the clams soaking in a bucket of real seawater to remove the sand.
I planned to go home for lunch, because I truly hate eating at my desk, and make a quick pasta with the clams. But a work emergency meant I had much less time than expected. I had to eat something else quickly and rush back to the office. By the time I returned home in the evening, I decided to cook the seafood together with some potatoes I had peeled the night before. I reached for my Pignata (terracotta pot), and this “accidental” masterpiece was born!
Cuttlefish, potatoes and adriatic clams
This is a true “Dal Territorio alla Tavola” (From the Territory to the Table) recipe. It’s a mix of coastal tradition and the reality of a busy day, inspired by the view from the Belvedere.
P.S. If you are looking for the classic pasta dish I originally intended to make for lunch, you can find my recipe for Artisanal Pasta with Clams here: https://www.italiasweetitalia.com/clams-pasta-recipe/
Dish Profile
- Meal Course: A hearty Piatto Unico (one-pot meal)
- Servings: 3-4 people
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Difficulty: Easy
- Estimated Calories: Approx. 390 kcal per serving.
Ingredients:
- Cuttlefish (Seppie): 800g (1.7 lbs)
- Adriatic Clams (Vongole Lupini): 500g (1.1 lbs)
- Potatoes: 600g (1.3 lbs), cubed
- Garlic: 2 cloves, peeled and left whole
- Dry White Wine: 200ml (1 cup)
- Extra Virgin Olive Oil: As much as needed (q.b.)… drizzled with our exquisite extra virgin olive oil, lovingly produced from Papà Angelo’s very own olive trees. Plus extra for a fresh finish!
- Fresh Parsley: A handful, chopped
- Water: 200ml (1 cup)
- Salt: To taste. (I personally don’t like black pepper with my fish, but you can add a pinch at the end if you prefer!)
Instructions
1. Preparation and Cleaning: Even though Daniela is an expert, as a first step, you must always wash the cuttlefish thoroughly under cold running water, removing as much skin as possible. Do the same for the clams: wash them under running water, give them a general check (“una controllata”) and a tap to ensure they are free of sand, and discard any that are broken.
2. Cutting: Cut the cleaned cuttlefish mantles into strips (about 1/2 cm wide) and keep the tentacles whole.
3. The Base: In your traditional terracotta pot, heat Papà Angelo’s olive oil and add the peeled garlic cloves. Let them turn golden to scent the oil. This pot is often preferred by Fabrizio for three key reasons: its uniform cooking temperature ensures even results, it keeps the dish warm much longer when served at the table, and its rustic beauty adds a delightful visual appeal to your meal.
4. The Sauté: Add the cuttlefish strips and tentacles. Sauté for a few minutes over high heat until they firm up.
5. The Deglaze: Add the cubed potatoes and pour in the white wine. Let the alcohol evaporate completely so you’re left with the pure flavor.
6. The Simmer: Add the water and a pinch of salt. Cover with the lid and lower the heat. Cook for about 30 minutes, stirring every now and then. You want the seppie to be tender and the potatoes soft but still holding their shape.
7. The Grand Finale: When you notice the seppie and potatoes are soft and almost ready, add the cleaned Vongole. Raise the heat to maximum and cover with the lid for the final 5-10 minutes. The steam will pop the clams open, releasing their briny juice into the stew.
8. The Finish: Turn off the heat, discard the garlic, and toss in the parsley. Most importantly, add a generous fresh drizzle of extra virgin olive oil right before serving.
Fabrizio’s Advice
You must eat this strictly with a spoon! Between the potato starch and the clam juice, you get a “zuppetta” (broth) that is too good to leave behind. The seppie are so soft you can cut them with the side of your spoon.
To complete this experience, I paired this dish with one of my absolute favorite wines: Cerasuolo d’Abruzzo. This particular one is organic and made by my cousin Angelo. It’s the same wine that all our guests have the chance to try during our cooking courses and family lunches. When you visit us, you can even walk through the very vineyards where these grapes grow! Its structure and fresh acidity perfectly balance the sweetness of the potatoes and the briny depth of the clams.
Would you like to experience the magic of eating these clams while suspended over the turquoise Adriatic sea? On our tours, we visit the Trabocchi to taste exactly these flavors!
Check out our culinary tour calendar to join us at the table: https://italiasweetitalia.com/italian-cookery-holidays-calendar-and-booking/
Ciao for now,
Fabrizio
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