Pennette true
Instructions
Clean the mussels and clams, place them in a large saucepan and cook on moderate heat and covered container until it will be opened.
Discard the shells remained closed and extract molluscs from other, collecting them in a dish together with the liquid delivered, filtered; keep everything warm.
Clean the squid and cuttlefish, wash them, dry them and divide by pockets of tentacles; Let these pieces and reduce the first rings.
FRY in a pan with two tablespoons of olive oil, the onion and two cloves of chopped garlic, fresh focus for 2-3 minutes.
Add the cuttlefish and squid and let them stand for a few minutes, then moisten with the wine and raise the heat to make it evaporate.
Add the tomato pureeing, a glass of warm water, a hot pepper (which then shall clear away), a pinch of salt and Sage, stir and cook for 30 minutes on moderate heat.
Meanwhile Peel the mushrooms, slice them up lengthwise and fry them in a pan with the rest of the oil and a clove of crushed garlic, over low heat for 7-8 minutes.
Remove them from the container when they begin to Cook, remove the garlic and put in same saucepan the clams and mussels with their liquid and the prawns, shelled and washed.
Add the Marsala and cook for 10 minutes on moderate heat.
At the end put in saucepan the squid, cuttlefish, and the mushrooms, sprinkle with chopped Basil and simmer all together for a few minutes.
Boil al dente pasta in a pot of boiling salted water, drain and put it in a hot tureen.
Add the penne with the sauce mixture, mix thoroughly and serve.
Ingredients and dosing for 6 persons
- 350 g of type pasta pennette
- 100 g of squid
- 100 g of cuttlefish
- 100 g of shrimp
- 250 g of clams
- 250 g of mussels
- 300 g of peeled tomatoes
- 200 g of cultivated mushrooms
- == 1 small onion
- 3 cloves of garlic
- 1 sprig of sage
- 1 chili
- 1 tablespoon of chopped basil
- 1/2 cup of dry white wine
- 1 dram of marsala wine
- 4 tablespoons of olive oil
- Salt