Handmade tortelli filled with fish and crab can be served with varied sauces – like classic Napoli or cherry tomato, basil garlic, olive or Mediterranean. To the Mediterranean sauce you can also add clams, mussels, calamari and many other fish…My favourite is vongole in Mediterranean sauce. Here’s how you do it! Put into a big pan 40gr of olive oil and two garlic cloves and slowly cook until they have turned gold. Then add 10 clams, 10 cherry tomatoes, 100gr of dry white wine, 2 basil leaves, five black olives. Cover with a lid and gently cook for around five minutes or more, depending on when the clams open. Then add your pasta (having cooked it according to the instruction in its box). Stir for one minute of (again) gentle heat, then add chopped parsley. And serve with a nice glass of white wine.