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Ingredients

  • 400g Spaghetti Garofalo
  • 24 fresh prawns
  • 24 fresh mussels
  • 20 fresh clams
  • 1 onion
  • 4 clove of garlic
  • 150 ml dry white wine
  • 4 small tomatoes
  • extra virgin olive oil
  • Salt and freshly ground black pepper (to taste)
  • chopped fresh parsley


Step-by-step preparation

  1. Preparation of the seafood: Before starting to cook the spaghetti with seafood, it is necessary to clean the clams and mussels well, to get rid of the remains of sand and dirt that they usually contain (especially the first ones).
  1. To clean the clams. Under a stream of cold water, wash the clams while gently rubbing the shells with a brush. We positioned them in a container with masses of water and salt, cowl it with a fabric and let them rest for more than one hours within the refrigerator. If it's hot we put them in the fridge, if it's cold there is no need

  1. With the help of a slotted spoon, we remove the clams from the water, without stirring so that the sand they have released stays at the bottom of the container and does not dirty the clams.

  1. To clean the mussels. Wash the mussels under a stream of cold water while rubbing the shells with a brush to remove any adhesions they may have. We remove the beards with a sharp knife or scissors. Rinse well and store in the fridge until ready to cook.

  1. In two different saucepans place the clams and mussels and add three tablespoons of water in each of them. We place on the fire, at medium power, and let the shells open before removing them.

  1. They will be ready in about two minutes. Once opened, remove from the shells, discarding the broken ones or those that have not opened, and keep them in the cooking water (previously strained).

  1. Next, peel the prawns and cook the bodies and heads in 1.5 liters of water for 10 minutes, over a very low heat, removing the foam that forms on the surface.

  1. Pasta cooking: The seafood accompaniment should always wait for the spaghetti and not the other way around. After this time we strain the broth, discard the heads and bodies of the prawns and when it begins to boil, add 1 generous handful of salt, about 2 level tablespoons per 400 g. of paste.

  1. Then we add the spaghetti, always all together. Stir with a wooden spoon in order that the spaghetti would not stick and live free.
  1. On the back of the pasta package is the cooking time, we must follow these instructions because it is different for each type, in this case it is 11 minutes. 

This way we can get what is called pasta "al dente" or just right.
  1. whilst the pasta is cooking we will start with the training of the sauce. To do that, finely chop the onion and garlic cloves.

  1. Heat a little extra virgin olive oil in a large frying pan and fry for a couple of minutes.

  1. Wash the tomatoes, cut in half and grate. Add the sauce to the frying pan together with the dry white wine and the water from cooking the clams and mussels. Let the alcohol evaporate, cooking over high heat for a couple of minutes, before adding the prawns, clams and mussels. Season to taste.

  1. After a couple of minutes the prawns will have turned opaque, so add the spaghetti, stir well so that they are impregnated with the sauce on all sides and serve generously sprinkled with chopped fresh parsley.