Mezze maniche with eggplant pesto and clams

A paradise inside paradise. This is the “Coco a mare” restaurant, strategically located in the picturesque bay of Cartaromana from which the spectator is spoiled for choice, ranging from nearby rocks of St. Anna, the imposing Aragonese castle up to the island Procida in the distance. This paradise can be reached by land or by comfortable boats that leave from Ischia Ponte. The cuisine is characterized by the refinement of the dishes and the simplicity of raw materials.

Ingredients:
+ mezze maniche
+ oil
+ garlic
+ eggplant
+ clams
+ pepper

Directions:

Cut the eggplant into cubes peeled and fry. Whisk half of them with a little oil and a bit of water and salt. Fry in a pan with garlic, oil and clams and sprinkle with white wine. Finally, add a ladle of water
to open clams.
Cook pasta and whip it into the pan with the clams, combining pesto eggplant with remaining eggplant into cubes and a little of pepper. The dish is ready!

 

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