Vermicelli with Seafood (Vermicelli allo Scoglio)
Instructions
Clean the different kinds of fish: Rinse the shells and let them soak in salt water so that lose the sand eventually closed between the valve; rinse shellfish and not sgusciateli.
You open mussels and clams to fire them with white wine and, as they open, separate the mussels out of the shell (lasciatene some whole for garnish); at the end of operation filtered and keep aside the remaining liquid in the bottom of the pan.
In a large saucepan, then soften the onion chopped fine in a few tablespoons of oil; together then you have peeled tomatoes by dipping them in boiling water, deprived of seeds and coarsely chopped.
Put cooked in the sauce and the shrimp scampi, and after a few minutes, add the lobster meat cut into thin slices.
Squirt with the cooking liquid of clams and mussels, add salt and season with pepper.
After 10 minutes add the shellfish sauce and seasoning before turning off.
Meanwhile boil the vermicelli; drain nicely al dente and mixing them carefully stalk wing sauce along with a sprinkling of chopped Basil.
Ingredients and dosing for 4 persons
- 400 g of vermicelli type noodles
- 500 g of mussels and clams
- 200 g of fresh lobster meat
- 5 small prawns
- 5 king prawns
- 500 g of ripe tomatoes sodi
- == 1 small onion
- 1 handful of basil
- 1/2 cup of dry white wine
- A few tablespoons of olive oil extra virgin
- Salt
- Hot pepper