Mercoledì pesce, lo sapete. E anche questo mercoledì, nonostante la festa dell'Immacolata , i fratelli "due chili di pesce cingue euri" erano presenti nel primo banco del mercato. Con me questa volta anche il marito..." Ispirati, cosa vuoi? "" Mi piacerebbe tanto una pasta allo scoglio ". E torniamo a casa con gamberi, calamaretti del mediterraneo, qualche ciuffetto, un chilo di vongole, tre orate e due chili di cozze. Come al solito quando vado a fare la spesa col marito spendo three times ....
attend little fish restaurants here in Milan (purtroppo. ..), but when we spend the weekend at the beach, we like to try the restaurants and pasta with seafood is a great classic. Yes, maybe too classic: these fish sauces all have the same flavor as those frozen ready, so that gives flavor bell'aglio too insipid to matter ...
This time I will see if the rock that I do have the same taste .... Indeed, I decide to remove the fried oil and garlic to feel even more fish.
spaghetti OF MY HOUSE RESTAURANT
doses for the usual four, one who eats for two
a kilo of clams (without bleed in salted water for at least an hour)
pound of shrimp in the Mediterranean
pound of squid
some tuft
500 g of spaghetti
a glass of white wine
a bowl of cherry tomatoes datterini
flowers salt
oil flavored with chili
I started rinsing clams, place in a wok and cover with a lid. A flame will be open and have left their water. The shell, and transferred in a bowl with water, filtered properly.
After cleaning the squid, I cut them into strips and put them in the wok clean with sprigs and shrimp.
I added a little 'white wine and I have burned over high heat, stirring to prevent sticking. I added more wine, covered the pot and cooked for a few minutes (a couple, the squid, says my mother-in-law, should not cook much because they become hard).
I stopped and thought about the spaghetti: I kept them back two to three minutes to be able to jump into the frying pan with clams, shrimp, squid, sprigs and cherry tomatoes cut in half. Making them jumping into the clams and shrimp and squid, noodles have soaked flavor.
And 'Just bring to the table and distribute them in dishes, a trickle of olive oil (flavored with hot peppers for us big, beautiful spicy), a pinch of fleur de sel and forth, a far more delicate flavor (this time no garlic , or parsley), but very intense! The fish felt and how!
I added a little 'white wine and I have burned over high heat, stirring to prevent sticking. I added more wine, covered the pot and cooked for a few minutes (a couple, the squid, says my mother-in-law, should not cook much because they become hard).
I stopped and thought about the spaghetti: I kept them back two to three minutes to be able to jump into the frying pan with clams, shrimp, squid, sprigs and cherry tomatoes cut in half. Making them jumping into the clams and shrimp and squid, noodles have soaked flavor.
And 'Just bring to the table and distribute them in dishes, a trickle of olive oil (flavored with hot peppers for us big, beautiful spicy), a pinch of fleur de sel and forth, a far more delicate flavor (this time no garlic , or parsley), but very intense! The fish felt and how!
the evening, two beautiful baked sea bream and a bit 'of peppered mussels. The rest in the freezer!
Con questa ricetta partecipo sul filo di lana al contest di Elga , il mio wok comincia a dare segni di cedimento...
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