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Alessi cuisine
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Linguine with sea food(Linguine con frutti di mare)
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- 400 grams of linguine
- 100 grams of small squid cut into rounds
- 100 grams of small shrimps ready peeled
- 1 packet of clams
- 25 grams of crab claw meat
- 90 grams of sea urchins
- 1 spoon of fish stock granules
- 7 cloves of garlic
- 1 small bunch of parsley (keep aside a few leaves for the garnish)
- 2 hot chillies
- 2 celery leaves
- a pinch of dried oregano
- 2 red tomatoes cut in half and left to drain off their liquid
- 4 red tomatoes peeled, de-seeded, chopped and put into a colander
to drain off their juices
- 10 spoons of olive oil
- 1 glass of white wine
- salt
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Put
the clams in cold salted water for at least 2 hours to expel the sand. Then
rinse and scour them in several changes of water in order to completely
remove all traces of sand. Put them in a pan, barely cover them with cold
water and boil fiercely for 2-3 minutes until they open. Remove from heat
and allow to cool, drain them (retaining the liquid), shell them and put
to one side. Remove any impurities which may be found in the bottom of the
remaining liquid keep it hot and ready for use.
Put together in a blender the first 5 cloves of garlic, the parsley, the
chillies, oregano, celery, extract of fish stock, the oil and a ladle of
the hot water in which the clams were cooked and blend to a liquid form.
Put this into a small pan and cook on a medium flame for 3-4 minutes or
until all trace of the raw garlic disappears. In the meantime remove the
fibrous parts from the crab and put the meat in the blender together with
the wine and another 5-6 spoons of the clam water, blend well and add to
the mixture which is boiling in the pan. Stir and mix well and, on a high
flame, evaporate the wine, cook for a further 2-3 minutes. In the blender
put the two halved and drained tomatoes, the remaining two cloves of garlic,
the sea urchin meat and the reserved clam cooking liquid, blend well, and
add this to the sauce boiling in the pan. Stir and blend carefully, cook
for a further 2-3 minutes on a low heat then add the chopped tomatoes. Stir
and allow to come to the boil, stir again and add the shelled clams, cook
for a further minute, adjust the salt and remove from heat.
Boil the linguine and drain "al dente"
In a pan put 5-6 spoons of the fish sauce, and on a high flame scarcely
brown 2-3 of the shrimps and squid add the well drained linguine and stir
in order to absorb the sauce. Add the parsley leaves left over for the garnish
and re-stir for 1-2 minutes, add a few more spoons of the fish sauce, one
last stir adding more sauce if the mixture of pasta and sea food seems too
dry and serve immediately without further additions ; there is no need for
salt. |
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