| Recipe from the Black Countess of Seafood SpaghettiIngredients300 g of large veracisal clams300 g of mussels1 stalk of celery1 clove of garlic1 bunch of diced parsley bacon to taste350 g of spaghettipeperoncino200 g of shelled shrimp tails 4 tablespoons of extra virgin olive oil PreparationBrushed clams under running water, Place in a container with plenty of lightly salted water and allow to drain for at least 4-5 hours. Change the water at least a couple of times. Brush the mussels and remove the beards. Wash the celery stalk and chop it together with the garlic clove, peeled parsley and a pinch of chilli pepper. Cook the spaghetti in plenty of salted water. In the meantime, heat the oil in a large frying pan and brown the bacon and chopped for at least a couple of minutes. Add the shrimp tails, mussels and drained clams. Cover up, cook over a high flame. After cooking, check that all the shells have opened and remove those that are still closed. Drain the pasta while it is still "al dente" and pour it into the pan with the seafood. Stir-fry for a couple of minutes, add salt and chilli if necessary and serve. |
