Seafood shells
Instructions
Cuttlefish should be already cooked and boiled shrimp.
Washed clams under cold running water, then let them soak in salted water for about 30 minutes until they eliminate all the sand.
Scrape mussels thoroughly, remove the beard and spazzolatele under running water.
Put them in a pan with parsley and wine, cover and let them open on fire.
Drain the mussels with a slotted spoon and put the clams in broth left over in the pan.
Let them open up lively fire, drain with a skimmer and strain the cooking liquid.
Shelled mussels and clams.
In a saucepan pour the half cooking liquid of molluscs and let it reduce.
Add the cornstarch dissolved in a tablespoon of water and simmer until the sauce thickens.
Stir with a wooden spoon.
You heat a tablespoon of oil in a pan, add the red pepper, the tomato sauce, the clove of garlic and a tablespoon of chopped parsley.
Let simmer.
Add the mussels, baby squid, shrimp and the remaining oil and season the whole thing.
Meanwhile, bring to the boil salted water and plunge the shells.
Drain underdone and roundtrip in the pan with the sauce.
You blast on lively fire for a few minutes while stirring.
Serve immediately.
Suggested wine: Pinot di Franciacorta.
Ingredients and dosing for 4 persons
- Salt
- Hot pepper
- 6 tablespoons of olive oil
- Tomato sauce
- 1 dram of dry white wine
- 1 clove of garlic
- Parsley
- 3 pinches of maizena
- 400 g of shrimp
- 400 g of cuttlefish
- 500 g of mussels
- 500 g of clams
- 350 g of type pasta shells