Sea scented treasure chest
Instructions
Brush under running water the mussels and rinse the clams.
Transfer mussels in a pan with the shallots and half a glass of dry white wine.
Put the lid on and cook over high heat until the shells have opened.
Heat the oil in a frying pan and Brown the finely chopped onion.
Add the anchovies, water and tomato pulp.
Add salt and pepper and cook for about 10 minutes to fire.
Boil the linguine in a pot with boiling salted water, drain very al dente, put them in a bowl and season with the tomato sauce.
Add the mussels, clams, pitted olives and basil.
Mix well and transfer the preparation in a rectangle of parchment paper; close the bag and wash it in the oven at 200 degrees for 15 minutes.
Ingredients and dosing for 4 persons
- 300 g of type pasta linguine
- 2 fillets of anchovies in salt
- 1/2 cup of dry white wine
- 200 g of mussels
- 200 g of clams
- 20 olives of greece
- 400 g of chopped tomato pulp
- 3 tablespoons of olive oil extra virgin
- 6 leaves of basil
- 1 tablespoon of chopped parsley
- 1 shallot
- 1/4 onion
- Salt
- Pepper