pasta frutti di mare calabrese
serves 4, easy, prep time 20 minutes
as with all pasta recipes, the amount of pasta and, therefore, the amounts of all the ingredients must be augmented if you intend to make this dish the entire meal.
The dish also goes well with the simply sunshine white.

ingredients:

  -         1 packet frutti di mare (probably frozen)
-
         per person 3 gambas
-
         2 fresh carrots thinly sliced
-
         a cup of dry white wine (simply sunshine white)
-
         the white of a large leek (or two small leeks)
-
         fresh Italian parsley sprigs and basil leaves
-
         10-12 cherry tomatoes
-
         fresh garlic (minced) and onions (sliced) as needed
-
         olive oil as needed
-
         fish stock/broth as needed
-
         salt
-
         freshly ground black pepper
-         parmiggiano reggiano as needed
-
         and of course, ...pasta!

preparation:

 1. thoroughly clean fish, shellfish and gambas under cold running water. discard any shellfish that are open. heat olive oil in a sauté pan, roast the frutti di mare and gambas in the olive oil. when they are lightly brown, quickly add garlic, onions, leek, carrot slices and the whole cherry tomatoes.

2. sauté and when it all takes a light brown colour, add two large sprigs of the parsley and some fresh basil leaves. add the wine to deglaze the pan. season with pepper and salt. add some fish stock/broth as needed.

3. let it simmer for a while and season to taste. please season amply, because of the pasta, and do not let all the liquid evaporate. remove the parsley sprigs.

4. place pasta (spagetti al dente) in deep plates and top with frutti di mare. pour some of the remaining frutti di mare liquid from the pan onto the pasta. put gambas on top. serve parmiggiano cheese on the side.

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