Seafood pasta

Another authentic Italian pasta recipe, that of pasta to the rock. It is called like that because everything the shellfish with which the recipe is made is shell or shell. In this way, crayfish, clams and mussels are often used.

This sailor dish is one of the best options to enjoy fresh fish and seafood from our coasts wherever we are spending the summer.

Ingredients: 500 gr. pasta, 500 gr. of mussels, 500 gr. clams, 12 prawns or 4 scampi, 16 cherry tomatoes, 1 spring onion, white wine, 4 cloves of garlic, oil, salt, parsley, ground chilli (optional)

Preparation: We start by preparing the seafood before anything else. We clean the mussels and clams and let them rest for a few hours in a bowl with water, salt and a splash of vinegar, changing the cold water a couple of times.

When cooking, we start by putting the crushed garlic cloves in a saucepan with a little oil. We sauté a few minutes and take them out. Add the mussels, sauté and bathe with the wine. Once the mussels are open, we remove them and reserve their liquid. We repeat the same operation with the clams and the prawns or the scampi.

In the same saucepan with oil, add the chopped onion until golden brown, at which point we add the tomatoes cut into halves. We put on a high heat and add the cooking juices and a little salt.

Boil the pasta and drain it very well. Mix the pasta with the sauce, add the shellfish and sprinkle with parsley and chilli. We rectify the oil and salt.

Image: Italianfoodnet

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