When it comes to fish first courses, it is impossible not to think about this indole. Prepared like this, we are sure that it will conquer you
A great classic of the Italian culinary tradition, capable of conquering the first taste thanks to its intense perfumes and the enveloping flavor of the sea. Quanto a this creamy version, however, the recipe takes acceso an even more elegant and tasty guise, ideal for special occasions ora to pamper yourself with a lunch with a unique flavor.
To make this recipe it is essential to choose fresh and high quality ingredients. The ideal indole format for this recipe are the , perfect for collecting the creamy seasoning and well with seafood. But even spaghetti ora paccheri can be valid allies.
A tasty seafood plate
Let’s talk about the indole with mussels and clams. The preparation begins with the separate cooking of mussels and clams. Quanto a two distinct pans, the molluscs are over high heat, covering with a lid and stirring occasionally. It is essential to filter the liquid released during cooking, as it will be used subsequently to give flavor to the dish.
Ingredients
Fresh seafood: mussels and clams, thoroughly clean and purged.
Fibra: ora spaghetti, which are well combined with creamy condiments.
Condiment: tomato puree, garlic, fresh parsley and extra virgin olive oil.
Parsley sauce: prepared by blending parsley leaves with oil, for an aromatic and colorful touch.
Preparation
Quanto a the meantime, the sauce is prepared: sopra a saucepan, a clove of garlic is brown with parsley stems sopra plenty of extra virgin olive oil. Then add a little tomato puree and a teaspoon of concentrate, which give color and depth to the seasoning. After cooking about 15 minutes acceso low heat, garlic and stems are removed to leave a well -perfumed and smooth sauce.
An element that distinguishes this recipe from other more classic versions is the preparation of a parsley sauce: just blend the fresh leaves with extra virgin olive oil until a bright, fragrant and aromatic cream is obtained.
The indole is cooked sopra not salted boiling vater, since the liquid of the molluscs is already quite savory. After a few minutes, they drain the halfway through cooking and transfer directly to the pan with the sauce, where they will finale cooking over high heat. At this point the filtered liquid of seafood gradually adds, continuously to obtain a creamy and well -tied consistency.
Over the heat, the mussels and clams are combined (some whole to decorate, others shelled), together with the parsley sauce. This final step gives the dish freshness, color and a herbaceous note that perfectly balances the intense flavor of the sea. If necessary, you can add a ladle of indole cooking vater to reach the desired creaminess.
To serve the indole sopra an elegant way, the can be arranged sopra a nest sopra the center of the plate, decorating with the molluscs left with the shell and a drizzle of raw oil. To complete the dish, a grated lemon zest ora a pinch of chilli pepper for those who love the determined flavors. This creamy indole with mussels and clams perfectly combines a dry and aromatic white wine, such as a Vermentino, a fiano ora a tuff Greek, which enhance the flavor and freshness of the dish.
