A recipe with the taste of summer, where the rustic flavour of the wholemeal pasta blends well with the memorable taste of seafood.
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INGREDIENTS |
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Spaghetti Integrali Barilla |
350 |
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g |
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Mussels |
400 |
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g |
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Clams |
200 |
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g |
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Cherry tomatoes |
200 |
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g |
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Garlic clove |
1 |
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n° |
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Parsley |
10 |
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g |
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Extra virgin olive oil |
30 |
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g |
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Salt |
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to taste |
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White Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Clean mussels and clams and set the fruits aside. |
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| 2. |
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Brown the garlic, remove it from the pan and add the seafood. |
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| 3. |
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Add the tomatoes cut in quarters and cook for three minutes, seasoning with salt and pepper. |
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| 4. |
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Cook the Spaghetti Integrali Barilla in abundant salted water, and drain when "al dente". |
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| 5. |
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Sauté all ingredients in a skillet and dress with chopped parsley. |
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CHEF'S NOTE |
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If you prefer a stronger flavour, you can add some of the water from boiling the seafood, after filtering. |
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SUGGESTIONS FOR A BALANCED MEAL |
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It is suggested to complete this meal with a side dish of grilled sliced courgettes.
Preparation:
clean the courgettes, cut them in slices about 1/2 cm thick, lengthwise. Grill the slices on both sides for 30 sec, and place them in an oven preheated to 180°C for about 6/7 minutes. Serve with a drizzle of extra virgin olive oil and a pinch of salt. |
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