Cook the pig’s trotters following the directions on the package, then remove the skin and the limb of the pig and let it cool.
Meanwhile, clean and chop the herbs, then put them in a pan (preferably earthenware) with a little extra virgin olive oil and a bit of water, until the mixture will not be wilted. Add the chopped or shelled pig’s trotters and brown. Add a little white wine and let it evaporate before adding the tomato sauce. Add salt to taste and cook covered over low heat until the sauce is thick.
Cook the boccolotti in plenty of salted boiling water, drain the pasta and toss it in the pan with the sauce.
If you like, add the grated Parmigiano Reggiano and enjoy