Pasta with fruit at the sea
14 recipes
Linguine with seafood flavor
ingredients
servings
4
Black pepper
to taste
Iodized salt
to taste
Garlic
1 wedge
Extra virgin olive oil
to taste
Parsley
2 sprigs
White table wine
2 coffee cups
Cherry tomatoes
6 unit
Mussels
300 grams
Caramote prawn
10 unit
Squid
300 grams
Mantis shrimps
8 unit
Linguine, pasta
400 grams
first courses from Italy
Linguine with seafood flavor
Linguine with seafood flavor
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first course of fish really delicious. !!
preparation
step 1
We begin cleaning the fish Canocchie: we wash the under cool running water and using scissors to deprive ourselves of legs, antennae, and if you like also Eye This will not find them in the sauce.
step 2
Lying them on the practice cutting incision on the carapace with a good knife.
step 3
Prawns: The only deprive ourselves of the shell and keep the pulp. If necessary, remove black intestine practicing incision on the back length.
step 4
Squid or calamari: rinse thoroughly under cool running water. Divide the tentacles from the bag.
step 5
Cut into the bag for the length and after having carefully cleaned the inside gladio removing and entrails cut coarsely.
step 6
If squid little ones will not have to deprive them of their outer skins. As for the tentacles unwrapped eyes out with the help of the knife and the beak which is right in the middle
step 7
pushing it out with a finger.
step 8
Mussels. With the help of a retina we wash well under fresh running water, taking care to remove all the impurities.
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step 9
In a frying pan with high sides put the oil, the garlic clove and chopped tomatoes into quarters.
step 10
After about 3 minutes the tomatoes will have flavored the oil well so we can combine the squid.
step 11
As soon as they begin to change color we wait two minutes and add the shrimp.
step 12
We incoperchiamo another three minutes. We then add the mussels and prawns, sfumiamo with white wine and cook until the sauce is restricted.
step 13
Add the chopped parsley then we regulate salt and pepper and we remove the clove of garlic.
step 14
When we scoleremo our linguine remember to keep us a glass of cooking water that could be useful while mantechiamo pasta.
step 15
Mantechiamo the pan a few minutes on high heat. We serve hot with a drizzle of raw oil.
step 16
Enjoy your meal!!
step 17
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