Tuesday, January 10, 2012
Spaghetti with mussels and clams
250 grams Mussels
250 grams clams
350 grams spaghetti No.5
Half a Lemon
Parsley, 4-5 sprigs
100 grams cherry tomatoes
White wine, some splash (for example Greco di tufo dei Feudi di San Gregorio)
Extra virgin olive oil 2-3 tablespoons
flour 00 type
50 grams grated cheese
Salt, pepper, 2-3 leaves of sage
Chop the garlic and parsley finely and wash the sage.
Let stand in a tub molluscs with plenty of water for at least 30 minutes. After that lift from the bowl using both hands and let them fall into the water to ensure that any grain of sand is out. Repeat this step until they are totally clean. Now remove the clams cause they are cooked first.
Bring water to boil for spaghetti, pour 2-3 tablespoons sea salt and cook the spaghetti for the minutes indicated.
Now take a frying pan and pour a little olive oil in. Turn on medium heat. Fry the garlic. When it's golden brown add the tomatoes and clams removed from the water (do not drain completely, because the water still inside is what will give the sauce base ). Let cook for about 5 minutes over medium heat. At this point, add the mussels, a little 'parsley, sage, a few drops of white wine and let cook for about 6 minutes. Remove the pan from the heat.
Pour half of the sauce into a bowl an mix it while adding in the sifted flour until it's dense. Put the pan again on the plate heat the sauce while adding a few drops of lemon.
Now the pasta should be ready so we can mix in the pasta and clams and heat for another few moments.
We are ready to season the dishes with spaghetti mussels and clams, and a sprinkling of parsley and pecorino cheese.