LINGUINE WITH SEAFOOD AND CHERRY TOMATOES

Ingredients for 4 persons

  • 250 g Marcozzi di Campofilone Linguine
  • 800 g mussels
  • 400 g clams
  • 1 chili pepper
  • 150 g cherry tomatoes
  • 3 spoons of tomato puree
  • salt, pepper, parsley
  • 1 garlic clove
  • EVO oil
  • white wine

Instructions
Wash, clean, and rinse the clams and the mussels. Let the clams cook in a pan with a bit of water and wine until they open. In another pan put the mussels with a bit of oil, garlic, and parsley, close the lid, and let it cook until the mussels are open. Take away the shell of the mussels and clams (save some whole). Filter with a strainer the cooking water. Brown the garlic in a pan with olive oil, add the cherry tomatoes cut in quarters and let them cook for a few minutes. Add the mussels, the clams, and the strained cooking water and let them cook for 10 minutes. Season with salt and pepper. Add the mussels and the clams with the shell that you saved and some spoons of tomato puree. Cook the linguine in abundant salted boiling water, add them to the sauce, and sauté them. Serve them with chopped parsley and chili pepper.

Linguine ai frutti di mare e pomodorini

  • Ingredients for 4 persons
  • 250 g Marcozzi di Campofilone Linguine
  • 800 g mussels
  • 400 g clams
  • 1 chili pepper
  • 150 g cherry tomatoes
  • 3 spoons of tomato puree
  • salt, pepper, parsley
  • 1 garlic clove
  • EVO oil
  • white wine
  • Instructions

Wash, clean, and rinse the clams and the mussels. Let the clams cook in a pan with a bit of water and wine until they open. In another pan put the mussels with a bit of oil, garlic, and parsley, close the lid, and let it cook until the mussels are open. Take away the shell of the mussels and clams (save some whole). Filter with a strainer the cooking water. Brown the garlic in a pan with olive oil, add the cherry tomatoes cut in quarters and let them cook for a few minutes. Add the mussels, the clams, and the strained cooking water and let them cook for 10 minutes. Season with salt and pepper. Add the mussels and the clams with the shell that you saved and some spoons of tomato puree. Cook the linguine in abundant salted boiling water, add them to the sauce, and sauté them. Serve them with chopped parsley and chili pepper.

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