Lumache Salad
Favuzzi’s pasta is made in a small countryside village near Genoa, in a valley of the Ligurian Apennines in northern Italy. Attention to every detail and respect for the length of the drying process enhance the rich, subtle flavour of this pasta made from premium durum wheat semolina blended with pure spring water from the Antola Natural Park. They are available in 7 different shapes, including the lumache we have chosen for this tasty salad.
Lumache means “snail” in Italian, a reference to the pasta’s classic snail-shell shape. This full shape gives it enough volume to hold rustic, thick and chunky sauces, but since it is hollow, it is also a good match for more delicate, runny sauces.
Preparation - 30 min.
Ingredients
Serves 4 to 6
-
250 g (1/2 pack) Favuzzi lumache pasta
-
190 g (1 jar) Tonnino tuna fillets in spring water, drained and crumbled
- 12 small cherry tomatoes, halved
- 100 g pumpkin or sunflower seeds, lightly toasted
- 125 ml (1/2 cup) canned corn, drained
- 60 ml (4 tablespoons) Favuzzi extra virgin olive oil
- Juice of 1 lime
- Joe Beef hot sauce, to taste
- Salt and pepper, to taste
Preparation
-
Cook pasta for 9 minutes, then cool under cold water to prevent from sticking.
-
Add tuna, tomatoes, pumpkin or sunflower seeds, corn, hot sauce and lime juice, then mix well.
-
Season with salt and pepper and finish with a drizzle of olive oil.
