Shrimp and clams, pasta dish.

The pasta clams and prawns is a very tasty first course that always gets the liking of my guests. The cartoon prepared with red shrimp heads makes the dish even more appetizing and tasty as well as the choice to use homemade pasta is perfect for this delicious dish. I propose the recipe of the delicious pasta clams and prawns... that good! 

Here I used frozen clams with shell and Argentine prawns always frozen, are two ingredients that I almost always have in the freezer if you use fresh clams and fresh shrimp this dish will taste exceptional, already with the products I used it was very good. If you use frozen products the times are very fast if instead you use fresh clams you have to consider the times to purge them it will take about 4 hours. You can also purge the clams a few days before, cook them first and freeze them before, so you just have to heat them up and it will become a quick and tasty dish at the same time.

Today I propose a very tasty recipe and prepared together with my 💘 love, I often experiment with recipes together and this is one is one of my favorites. It is a simple recipe, perfect for bringing together a cheerful table, since the combination of shrimp and clams is always very welcome for its intense scent of the sea.

 

Let's get straight to the stove.

INGREDIENTS

  

320 gr. spaghetti

1 kg of clams

300 gr. shrimps already shelled

½ glass of white wine

Extra virgin olive oil

Salt to taste

Pepper to taste

GUIDELINES

After washing the clams under running water, place them in a basin with fresh, slightly salted water to "purge" for a couple of hours, in this way any sand will be released. After this operation, which is the longest of the recipe, we drain them and, in a pan, let them open with a little white wine. Remember to keep the cooking broth by filtering it well with a narrow mesh strainer. Meanwhile, in a pan, pour a round of extra virgin olive oil and a clove of garlic that, just browned, we will remove by adding the shelled and washed shrimps. We sauté over heat for a couple of minutes, then add the tomatoes roughly cut into wedges. After a few minutes add the water that the clams have released at the opening, after having filtered it well and, lowering the heat to a minimum, wait for the spaghetti to cook which, in the meantime, we will have put to cook in salted water. When cooked, drain them and sauté with the seasoning. A round of raw oil, freshly ground pepper and the dish is ready.

ADVICE

Those who like it can add together with the sauce a clove of garlic, or in the absence of shallots, garlic and onion. It is a recipe that lends itself to many variations I used shrimp instead of mussels, but you can also use only, mussels and clams or mussels and shrimps. Use parchment paper to recover the cooking liquid of the clams. Do not abuse salt because clams already release their salty liquid naturally.

IMPORTANT:

Before using the clams, soak them for a few hours in a basin with water and salt to give away the sand.