Scialatielli ai frutti di mare, the first dish most good in the summer
They are delicious scialatelli with seafood, is one of the summer recipes perfect, however, throughout the year for special occasions. It is not for nothing a prescription difficult as you think, rather just to have good ingredients and the result will be really a pasta dish and very delicious and rich. Mussels, clams, cherry tomatoes and little else, and if you want to add the chili pepper. It is one of the recipes for the dishes suggested by The silver spoon, a pasta dish of some perfect tips that you need to do is follow. Don't miss the other recipes spoon.it are all good. Meanwhile, here is how to make the scialatielli with clams and mussels, and seafood.
Ingredients scialatielli with seafood: 700 g mussels, 700 g of clams, 320 g of scialatielli, fresh, 200 g tomatoes, 1 clove of garlic, olive oil, salt, parsley
Preparation scialatielli with seafood: we bleed the mussels and the clams, then put them in the bath with water and salt for about 12 hours. We then clams and mussels in a large saucepan with two fingers of water, cover, and cook on a high flame, the shells should be open, remove from the fire not to cook them too and pick you up with the slotted spoon. We cut some shells, other leave them. Keep the cooking water that we filter through the strainer.
In a large pan let fry the garlic in oil, add the tomatoes already washed and cut in half, mussels, clams, both shelled and with shell, cook for a minute.
Cook the scialatielli al dente and pour it into the pan with the shellfish and the sauce, we jump on a high flame and mix the dumplings with blended a little of the cooking water retained. We serve the scialatielli, completing with the parsley fine cut with a knife.
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