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Bigoli at rock

ingredients

servings

4

Iodized salt

to taste

Chili pepper

to taste

Garlic

2 wedges

White wine

1/2 glass

Parsley

1 sprig

Extra virgin olive oil

6 spoons

Tomato pulp

300 grams

Prawns

4 unit

Squid

200 grams

Clams

300 grams

Mussels

300 grams

Semolina pasta

400 grams

first courses from Italy

Bigoli at rock

Bigoli at rock

with gluten with fish with shellfish high in potassium high in phosphorus with good fats

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bigoli at rock

A classic dish of Italian cuisine that reminds us of the exceptional flavors of the Mediterranean

Bigoli at rock step 1

step 1

Clean the mussels and put them in a covered pot to open them, the flame should not be too high, turn it from time to time

Bigoli at rock step 2

step 2

When they are all open turn them off and put them in a bowl and squeeze them, leaving enough to decorate the dish.

Bigoli at rock step 3

step 3

Clean the clams and put them in a covered pot to open them, the flame should not be too high, turn it from time to time

Bigoli at rock step 4

step 4

When they are all open turn them off and put them in a bowl and squeeze them, leaving enough to decorate the dish.

Bigoli at rock step 5

step 5

Wash the shrimp, clean the squid and cut them into small pieces.

Bigoli at rock step 6

step 6

In a frying pan start heating 2 tablespoons of oil with a garlic clove on low heat, flavor and when garlic begins to blend to add squid squid

Bigoli at rock step 7

step 7

Then salt add a little parsley and sfumare half of the white wine, as soon as they are cooked turn off and keep aside.

Bigoli at rock step 8

step 8

Take a large frying pan, which will accommodate the dough to skip, put the remaining oil and clove of garlic, add the shrimp to brown them and blend with the remaining wine;

Bigoli at rock step 9

step 9

Add the tomato pulp, bake for a few minutes.

Bigoli at rock step 10

step 10

Add the shelled mussels, the clams, and the water they released after filtering.

Bigoli at rock step 11

step 11

Add the squid prepared first and chopped parsley and leave to bake together. Meanwhile, bring the water, necessary, already salted.

Bigoli at rock step 12

step 12

Cook the Bigoli, observe the cooking times shown on the package, one minute before raising them from the cooking water and pour them into the frying pan.

Bigoli at rock step 13

step 13

If it is necessary to add the cooking water, in small quantities, to blow well, to flavor the bigoli.

Bigoli at rock step 14

step 14

Prepare the dishes by adding the mussels and clams kept aside.

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