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Categories:Viewed: 21 - Published at: 3 years ago
Ingredients
- 350 g linguine
- 500 g fresh mussels, washed
- 300 g clams, washed
- 1 tablespoon white wine
- 6 tomatoes, chopped
- 2 garlic cloves
- 4 whole chili peppers
- 1 tablespoon fresh basil, chopped
- 1 tbso fresh parsley, chopped
- 5 tablespoons extra vergin olive oil
- salt and pepper
Method
- Place the seafood in a pan with a garlic clove, wine and 2 whole chilli peppers.
- On a high heat and mixing with a wooden poon from time to time wait until they open.
- Remove most of the shells but leave ome with the shell for decoration.
- KEEP THE COOKING LIQUID from the mussels, but pass through a sieve and discard the chilli and garlic.
- Add half of the chopped herbs to the tomatoes and set aside to macerate.
- Place 3 tbsp of olive oil in a pan, add the 2 whole chiili some parsely and the garlic and saute to release the flavour.
- Add half the chopped herbs and the shellfish and on high heat mix for 3 minutes.
- Boil the pasta to al dente stage, drain and toss in the pan with the seafood mix, the tomatoes and toss for a few seconds on HIGH heat.
- serve with a few basil leafs to decorate.
