Linguine mussels and clams
If you are looking for a first course of fish easy and quick to do, you cannot help but try the linguine mussels and clams! They are a tasty variant of the classic spaghetti with mussels, flavored by the addition of clams. It's a simple and terribly good first course! If you like mussels you must also try the mussels au gratin with tomato, delicious and easy to make.
Ingredients
LINGUINE 400 GrMUSSELS 600 GrCLAMS 500 GrPARSLEY tuft - 1CHERRY TOMATOES 250 GrGARLIC CLOVE 1EXTRA VIRGIN OLIVE OIL 4 tablespoonsSALT to taste
Preparation
To prepare linguine mussels and clams, start by purging the clams in salted water for at least 1 hour. Then clean the mussels, removing the byssus. Pour mussels and clams into a large pan and let them open over high heat for a few minutes.
Drain them, let them cool for a minute and then start shelling them. Leaving some with the shell here and there. If you find any clams still closed, discard them. It's probably full of sand and for a clam or two, it's best not to risk it. Crush a clove of garlic and remove the peel. In the pan before, pour a generous drizzle of oil. And brown the garlic.
Meanwhile cook the linguine. Pour some cherry tomatoes on a cutting board and cut them in half. One by one or all together as I do. Put them in a pan and let them brown for a minute with garlic. Add the water you drained from the seafood to the pan, add salt and cook until the pasta is ready. Pour mussels and clams into the pan and drain the pasta al dente directly into the pan.
Add a couple of ladles of cooking water to the pan and let it reduce to high heat for a couple of minutes, stirring, add the chopped parsley and continue stirring. Served, finish with more chopped parsley and a round of raw oil.
Your linguine mussels and clams are ready to be devoured!
If you are looking for a first course of fish easy and quick to do, you cannot help but try the linguine mussels and clams! They are a tasty variant of the classic spaghetti with mussels, flavored by the addition of clams. It's a simple and terribly good first course! If you like mussels you must also try the mussels au gratin with tomato, delicious and easy to make.
Ingredients
LINGUINE 400 Gr
MUSSELS 600 Gr
CLAMS 500 Gr
PARSLEY tuft - 1
CHERRY TOMATOES 250 Gr
GARLIC CLOVE 1
EXTRA VIRGIN OLIVE OIL 4 tablespoons
SALT to taste
Preparation
To prepare linguine mussels and clams, start by purging the clams in salted water for at least 1 hour. Then clean the mussels, removing the byssus. Pour mussels and clams into a large pan and let them open over high heat for a few minutes.
Drain them, let them cool for a minute and then start shelling them. Leaving some with the shell here and there. If you find any clams still closed, discard them. It's probably full of sand and for a clam or two, it's best not to risk it. Crush a clove of garlic and remove the peel. In the pan before, pour a generous drizzle of oil. And brown the garlic.
Meanwhile cook the linguine. Pour some cherry tomatoes on a cutting board and cut them in half. One by one or all together as I do. Put them in a pan and let them brown for a minute with garlic. Add the water you drained from the seafood to the pan, add salt and cook until the pasta is ready. Pour mussels and clams into the pan and drain the pasta al dente directly into the pan.
Add a couple of ladles of cooking water to the pan and let it reduce to high heat for a couple of minutes, stirring, add the chopped parsley and continue stirring. Served, finish with more chopped parsley and a round of raw oil.
Your linguine mussels and clams are ready to be devoured!
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