We wash the clams well and soak them 1 hour with water and a little salt to expel the sand.
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| Ingredients to make Pappardelle with fruits of the sea: |
| 250 gr of papardelle gambas 200 gr of fresh clams 2 mature tomatoes 1 clove of garlic 1 rap tail of white wine oregano 200gr of fresh mussels 2 prawns per person extra virgin olive oil |
Ingredients to make Pappardelle with fruits of the sea:
2. We will also eliminate the adiposities of the Caparazones of the mussels and wash them. If you are not yet cooking, you can keep them in the fridge wrapped in a damp cloth.
3. We will cook them, and we will do it at the same time.
4. At the bottom of a casserole or pan, we put the wine and a tad of water, and we lead to boiling with a bay leaf.
5. We introduce the mollusks and let them cook covered for 4 minutes over strong fire.
6. Ready here, we reserve. Do not throw cooking water.
7. We go with the bulk of the recipe, first peel and chop the tomatoes.
8. Then we will saute the loncheado garlic, along with a little steady chilli and another bay leaf in a chorreton of extra virgin olive oil, until brown.
9. Meanwhile, we clean up. With a knife we ​​rejoice the central spine and take it away by two fillets. Then we remove the soft telle that covers the meat, wash the pieces with water and cut them into small pieces.
10. We take the garlic and reserve them out of the pan. In that same oil we brown the prawns that we will have cleaned under the tap.
11. We throw the rap well drained.
12. Once the monkfish, we reserve it with the prawns.
13. In that same pan we throw the tomato, a pinch of salt and pepper and stole it quietly taking all the aromas that have left seafood and fish.
14. Do not pass with the salt since later we will add cooking water of the mollusks, and can contribute salt to the plate.
15. We are going to clean the beards of the mussels and eliminate closed clams and mussels.
16. We will also extract the ugliest specimens to subsequently pour them into the sauce without shell.
17. When the tomato is fried, we will add some cooking fluid of the clams and mussels, carefully and decay the same in case there is still some sand, and let it boil until it integrates well but without consuming all the liquid.
18. salt rectify if necessary and turn off.
19. We throw the ugly mussels without shell, the clams and 3-4 peeled prawns to achieve a more attractive visual effect.
20. Do not renew so that seafood is not oversized. We sprinkle with oregano.
21. we leave it reserved out of the fire.
22. We go with the pasta, we cook it in a vegetable broth with a little cooking broth of mollusks, some olive oil and salt, but you can cook it in salt water as always.
23. As the sauce has little liquid, so that we are not dry, we wash the pasta in cold water and smear oil. In addition, you can reserve it until eating.
24. Shortly before eating, saute it in a pan over low heat …
25. And you add the decorative food, that is, the muscara mussels and large and whole prawns to take heat.
26. You put the sauce on the fire again and remove for a minute over medium heat to also take temperature.
27. We set up the plate, placing the sea fruits on the pasta and serving the sauce above, and voila.
