PASTA "FRUTTI DI MARE"
Total time: 25 min
Portions: 2
Ingredients:
- Spaghetti - 200 Grams
- Tiger prawns - 6 Pieces
- Mussels - 6 Pieces
- Scallops - 100 Grams
- Tomatoes in own juice - 100 Grams
- Cherry tomatoes - 60 Grams
- Anchovies - 5 grams
- Capers - 10 Grams
- Thyme - 4 grams
- Garlic - 2 cloves
- Parsley - 6 grams
- Olive oil - 50 milliliters
- Dry white wine - 50 milliliters
- Basil - 5 grams
- Chili - 2 Gram
- Salt - 1 teaspoon (to taste)
- Black pepper - 1-2 pinches
Instructions:
1. In a saucepan of boiling salted water and lay out spaghetti. Cook for 7 minutes, and then throws in a colander them. 0.5 cups of water from the pasta will leave for later.
2. Seafood wash under running water. Scallops cut into small cubes.
3. Tiger shrimp net from the head and the shell, remove the black vein inside.
4. Greenery dry and finely chop. Remove the seeds from the peppers and chop finely too.
5. Clean the tomatoes cut into 4 pieces. Finely chopped anchovies and garlic, passed through the press, fry in butter over medium heat for a minute.
6. Then we do a little more fire and fry the mussels for 30 seconds. Then add the wine and evaporate it.
7. Then in the pan add the capers, shrimp, tomatoes in their own juice and cherry tomatoes, scallops, chili and herbs. Fry for 30 seconds, stirring.
8. Then we spread the spaghetti to the pan and pour the water that was left. Add salt, black pepper and simmer over medium heat, stirring, for 2-3 minutes. Spread on a plate and serve.
Total time: 25 min
Portions: 2
Ingredients:
- Spaghetti - 200 Grams
- Tiger prawns - 6 Pieces
- Mussels - 6 Pieces
- Scallops - 100 Grams
- Tomatoes in own juice - 100 Grams
- Cherry tomatoes - 60 Grams
- Anchovies - 5 grams
- Capers - 10 Grams
- Thyme - 4 grams
- Garlic - 2 cloves
- Parsley - 6 grams
- Olive oil - 50 milliliters
- Dry white wine - 50 milliliters
- Basil - 5 grams
- Chili - 2 Gram
- Salt - 1 teaspoon (to taste)
- Black pepper - 1-2 pinches
Instructions:
1. In a saucepan of boiling salted water and lay out spaghetti. Cook for 7 minutes, and then throws in a colander them. 0.5 cups of water from the pasta will leave for later.
2. Seafood wash under running water. Scallops cut into small cubes.
3. Tiger shrimp net from the head and the shell, remove the black vein inside.
4. Greenery dry and finely chop. Remove the seeds from the peppers and chop finely too.
5. Clean the tomatoes cut into 4 pieces. Finely chopped anchovies and garlic, passed through the press, fry in butter over medium heat for a minute.
6. Then we do a little more fire and fry the mussels for 30 seconds. Then add the wine and evaporate it.
7. Then in the pan add the capers, shrimp, tomatoes in their own juice and cherry tomatoes, scallops, chili and herbs. Fry for 30 seconds, stirring.
8. Then we spread the spaghetti to the pan and pour the water that was left. Add salt, black pepper and simmer over medium heat, stirring, for 2-3 minutes. Spread on a plate and serve.
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