Cappelonghe a la Capuzzina

Clean the capelongas thoroughly before cooking, removing any external residue. Complete this operation carefully, because the molluscs will need to fit inside the shallow pan ready to open quickly and release their liquid during cooking.

Pour the olive oil into a shallow pan wide and add the cloves of garlic and chopped parsley. Bring the container on the heat bring to the boil and let it cook until the garlic takes on color and the aroma of the parsley becomes evident, without burning the aromas.

Add the cleaned cappelonghe to the hot sauce and cook them over high heat. Cover the bottom of the shallow pan with molluscs and wait until the shells open: this is the concrete indicator that the initial cooking is complete.

Remove the capelonghe from the shallow pan as soon as they are open and remove the shells, keeping the pulp and the pan juices. Work quickly to keep the shellfish warm and tender, avoiding unnecessarily prolonging the stay on the heat.

Pour in shallow pan Add the beef broth and bring the bottom to a gentle boil. Let the liquid blend with the flavored oil and the juices released by the cappelonghe, until the broth is fragrant and piping hot.

Fry the croutons in oil until golden and crispy on the surface. Drain them once they're evenly browned and arrange them directly on plates, so they can absorb the broth without immediately losing their texture.

Arrange the crostini on plates and pour the shelled cappelonga over them along with the hot broth. Spread the liquid evenly and serve immediately, when the contrast between the crispy bread, the broth, and the tender meat is most evident.