Spaghetti with seafood
Instructions
FRY in a large pan in olive oil, garlic and fresh chili peppers cut into strips, but without seeds, along with a large pinch of oregano.
Decline in the fried clams and mussels already drained, then the sea snails and finally the Razor Clams already open.
Sprinkle with dry white wine, stir, then cover and cook for about 3 minutes, until the full opening of all shellfish.
Combine spaghetti, cooked, drained when missing about 2 minutes at the end of their cooking; mix to the bottom and blow them up until they are cooked but still al dente.
Complete with a spoonful of chopped parsley and, if you prefer, with fresh tomato, cut into small cubes.
Ingredients and dosing for 4 persons
- 300 g of clams
- 250 g of mussels
- 250 g of sea snails
- 100 g of type razor clams pasta
- 1/3 cup of dry white wine
- 300 g of type pasta spaghetti
- 150 g of fresh tomato
- 4 tablespoons of olive oil extra virgin
- 1 clove of garlic
- 1 fresh chilli
- 1 pinch of oregano
- 1 tablespoon of chopped parsley