Penne rigate with seafood

Penne rigate with seafood 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Brown garlic in oil, add the chopped white fish tocchettini, the shrimp, the mussels and clams in shell.

Add the tomatoes and cook for 30 minutes.

Boil in salted water the penne rigate.

Seasoning and garnish with chopped parsley and add to pasta, if liked, raw oil droplets.

Calories calculation

Seafood (mussels, clams) (1100)
Shrimp (315)
Olive oil extra virgin (1800)
Type pasta penne rigate (3360)
Barbed whitefish (500)
Fresh tomatoes are passed (192)
Chopped parsley (6)
Cloves of garlic (31)

Calories amount per person:

1826

Ingredients and dosing for 4 persons

1000 g of type pasta penne rigate
2000 g of seafood (mussels, clams)
300 g of shrimp
500 g of barbed whitefish
1200 g of fresh tomatoes passed
200 g of olive oil extra virgin
30 g of chopped parsley
25 g of cloves of chopped garlic

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Other recipes (in alphabetical order)

« Penne rigate with peppers

Penne rigate with tomato sauce »