Spars with vegetables with seafood
Instructions
Thoroughly rinse seafood under running water, then let them soak for a few hours in cold water, it will change 2-3 times.
Peel the onion and chop the pulp finely coarsely.
Clean the leeks eliminating the green part, the root and the toughest outer leaves and slice it in thin slices.
Wash the pepper, dry, remove the stem and seeds and reduce it into cubes.
Heat 4 tablespoons oil in a large frying pan and fry the onion, leek and red pepper recorded.
Add the bell pepper and peas and cook for 10 minutes, stirring often.
Puree half of the vegetables, then put back in pan, perfumed with herbs, cover and keep warm.
Scrape the shellfish under the tap and let them open a lively fire in a large saucepan with the crushed garlic and 2 tablespoons oil, stirring occasionally.
Remove from heat, hold aside some shells for decoration and not the other.
Strain the cooking liquid.
Cook the pasta in plenty of boiling salted water, drain, pour into the pan with the vegetables and let it stand for a few moments to fire.
Add the mussels and their hot cooking liquid, stir well with a wooden spoon and then season again for a few seconds.
Sprinkle the dough with black pepper, decorated with sea shells held aside and serve.
Ingredients and dosing for 4 persons
- 350 g of pasta type flags
- 16 cockles
- 200 g of clams
- 200 g of mussels
- 1 red onion
- 1 clove of garlic
- 150 g of frozen peas
- == 1 yellow pepper
- 1 chili
- 1 leek
- 1 tablespoon of parsley and chopped basil
- 6 tablespoons of olive oil extra virgin
- Salt
- Pepper