Pasta and potatoes of the sea

Published on Aug 02, 2019

The pasta and potatoes of the sea I tasted it for the first time in the house of Daniela and David. For the uninitiated, David (Civitiello nd), in addition to being a famous pizzaiolo (pizza maker) is also a great chef and has delighted us with this dish. I decided then to do it myself, in a version a little bit easier, so without fish, and the comic, but still follow his advice. The preparation times are a bit lunghetti because it takes a while to clean the mussels, but I assure you that it will be worth it because the result is a first flat seas and mountains will delight you, I am certain.


First, soak the clams in fresh water for at least 2 hours, to make them bleed from the sand.
In the meantime, proceed with the cleaning of the mussels: remove the filament, scrape the shells more dirty with a knife or steel wool, then rub them with each other under the running water, and 2 for a time.
Spend the next 2 hours, rinse the clams well to remove any sand.
Take 2 frying pans large, put in the mussels and in clams, cover with lid and cook a few minutes on a high flame so that they are open.

Shelled and then the fruits of the sea (leave the right someone in the shell to decorate the dish).
Strain the cooking liquid with a meshed strainer and set aside.

Wash and peel the potatoes, then cut them into cubes.

Fry the chopped onion with oil in a saucepan, then add the potatoes and let them cook for a few minutes.
United cherry tomato, basil and cooking liquid of the fruits of the sea, then add water to completely cover the potatoes.
Cover with a lid and bring to a boil.

After 10-15 minutes after the water is boiling, add the pasta, together with a little salt and water if necessary, remove the lid and continue cooking on low-medium heat.
When the pasta is almost cooked, add the mussels, clams, shrimp, and parsley.

When the pasta will be al dente, add the cheese, and if need be add salt to taste.

Serve the pasta and potatoes of the sea, decorated with fruits of the sea held by the part with the shell, add a little’ pepper and serve.


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