SEAFOOD SPAGHETTI 🦐 🌊 Close your eyes and savor the taste of the sea #shorts #asmr #recipe

Seafood spaghetti 🦐 Close your eyes and savor the taste of the sea 🌊 👇RECIPE👇 @chefsebastianfitarau
INGREDIENTS:
Spaghetti 320 g
Mussels 1 kg
Clams 1 kg
Squid 300 g
Langoustines 8
Cherry tomatoes 300 g
Extra-virgin olive oil 4 tbsp
1 clove of garlic
1 bunch of parsley
White wine 40 g
Fine salt as needed
Black pepper as needed
METHOD:
Start by cleaning the mussels and clams. Rinse the clams several times under running water and then let them soak in cold water. Clean the mussels by scraping off the impurities and the beard (the part that protrudes), then use a new steel wool pad to clean the shells well.
Before cooking, one by one, beat the clams on a cutting board or in the sink with the shell facing down. Heat the oil in a fairly large pan and when it is hot, add the clams and mussels. Immediately cover with a lid and wait until they are completely open (3-4 minutes).
Once the mussels and clams are open, remove the lid and set them aside. Shell both the clams and mussels, setting aside some with the shell to garnish the dish. Then clean the squid and langoustines. Finally, wash the cherry tomatoes and cut them into wedges. Boil water for the pasta, add salt when it boils.
Meanwhile, sauté the garlic with oil, when it is golden brown, add the squid with a pinch of salt. Cook for 5 minutes, then deglaze with white wine. Let the alcohol evaporate, remove the garlic and add the cherry tomatoes. Cook for another 5 minutes. Add the langoustines to the sauce, season with salt and pepper. Drain the spaghetti directly into the pan, when there are 5 minutes left of cooking time. Continue cooking by adding the cooking water of the mussels and clams that you have set aside if needed. Finally, add both the shelled and unshelled mussels and clams. At the end of cooking, turn off the heat, season with chopped parsley and mix one last time. Serve the seafood spaghetti hot.

[GialloZafferanoItalianRecipes]

INGREDIENTS:
Spaghetti 320 g
Mussels 1 kg
Clams 1 kg
Squid 300 g
Langoustines 8
Cherry tomatoes 300 g
Extra-virgin olive oil 4 tbsp
1 clove of garlic
1 bunch of parsley
White wine 40 g
Fine salt as needed
Black pepper as needed
METHOD:
Start by cleaning the mussels and clams. Rinse the clams several times under running water and then let them soak in cold water. Clean the mussels by scraping off the impurities and the beard (the part that protrudes), then use a new steel wool pad to clean the shells well.
Before cooking, one by one, beat the clams on a cutting board or in the sink with the shell facing down. Heat the oil in a fairly large pan and when it is hot, add the clams and mussels. Immediately cover with a lid and wait until they are completely open (3-4 minutes).
Once the mussels and clams are open, remove the lid and set them aside. Shell both the clams and mussels, setting aside some with the shell to garnish the dish. Then clean the squid and langoustines. Finally, wash the cherry tomatoes and cut them into wedges. Boil water for the pasta, add salt when it boils.
Meanwhile, sauté the garlic with oil, when it is golden brown, add the squid with a pinch of salt. Cook for 5 minutes, then deglaze with white wine. Let the alcohol evaporate, remove the garlic and add the cherry tomatoes. Cook for another 5 minutes. Add the langoustines to the sauce, season with salt and pepper. Drain the spaghetti directly into the pan, when there are 5 minutes left of cooking time. Continue cooking by adding the cooking water of the mussels and clams that you have set aside if needed. Finally, add both the shelled and unshelled mussels and clams. At the end of cooking, turn off the heat, season with chopped parsley and mix one last time. Serve the seafood spaghetti hot.

[nalvajordao]

"Paella de frutos del mar" italiana 😊😊😊