Vermicelli with seafood
Instructions
Put to soak the clams to remove any sand and scrape the mussels.
Gathered shellfish in a saucepan, put the lid on and cook to vivacious fire for a few minutes, so that the heat will open the shells.
Remove the mussels and discard the shells.
Pour the oil in a frying pan, heat it, join the two cloves of chopped garlic, chili, seafood and chopped hake.
Let stand for a few moments, then flame combined scampi and washed and peeled shrimp.
Add salt and flavored with chopped fresh parsley.
Add private seed tomatoes and diced.
Put the lid on and cook over low heat for about 10 minutes, stirring occasionally.
Meanwhile, Cook the vermicelli noodles in plenty of boiling water and salt.
Drain the tooth, place them into the pan containing the seafood, stir and serve.
Ingredients and dosing for 4 persons
- 280 g of vermicelli type noodles
- 400 g of seafood (mussels, clams, cockles)
- 4 small prawns
- 150 g of hake (or eel)
- 150 g of shrimp
- 2 cloves of garlic
- 1 tablespoon of chopped parsley
- 4 tablespoons of olive oil extra virgin
- 150 g of perini tomatoes ripe
- Salt
- 1 chili