Lorighittas with Shrimp, Mussels, and Orange

Lorighittas with Shrimp, Mussels & Orange

Lorighittas with Shrimp, Mussels & Orange

Lorighittas with Shrimp, Mussels & OrangeBeth Galton

Made by looping a slender strand of dough around two fingers, then carefully twisting the pieces into what looks like a thin rope, lorighittas take time and, ideally, multiple makers. Let the pieces dry slightly before boiling to preserve their shape, resting them on a surface heavily dusted with semolina to help prevent sticking and warping when lifted. Leave the heads on the shrimp for a deeper, sweeter seafood flavor, and finish the pasta in a combination of fresh orange juice and the juices from the cooked mussels.