Bigoli in cassopipa

Bigoli in cassopipa is a traditional dish originating from Veneto, or more precisely Chioggia, a fishing port at the entrance to the lagoon. The dish is usually made with a combination of bigoli pasta, squid, mollusks and shellfish (mussels, clams, cockles), tomatoes, garlic, onions, carrots, celery, white wine, olive oil, salt, cloves, cinnamon, nutmeg, bay leaves, thyme, and parsley.

The squid, mollusks, and shellfish are sautéed in olive oil with the onions, carrots, celery, garlic, and spices. White wine is added to the mix, and everything is simmered together until the sauce becomes syrupy. The pasta is cooked, drained, and dressed with the sauce, a tablespoon of tomato passata per person, a drizzle of olive oil, and chopped parsley before serving.