Shells (pasta) on the Red Sea

Name: Shells (pasta) on the Red Sea - Tudora B.
Ingredients: a package of 350 g of large shell pasta; 700 g of chopped tomatoes; 270 g of spinach; 400 g of ricotta cheese; 200 g of telemea cheese; a large clove of garlic; 2 tablespoons of olive oil; salt; pepper

Diverse - Shells (pasta) on the Red Sea by Tudora B. - Recipia

Delicious pasta recipe with shellfish from the Red Sea Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 4 Today, I propose a simple yet impactful recipe: pasta with shellfish from the Red Sea. This dish is not only delicious but also a quick choice for a savory dinner. With its Mediterranean flavors, it will transport you to the sunny shores of the Red Sea. Ingredients: - 300 g pasta (preferably spaghetti or linguine) - 400 g fresh shellfish (or frozen if fresh is not available) - 4 tablespoons extra virgin olive oil - 4 cloves of garlic, finely chopped - 1 chili pepper (optional, for extra spice) - 200 ml dry white wine - 1 bunch of fresh parsley, chopped - Salt and pepper to taste - Freshly squeezed lemon juice (for serving) Step 1: Boiling the pasta Start by filling a large pot with water and adding two tablespoons of salt and two tablespoons of olive oil. Bring it to a boil over high heat. When the water reaches a boil, add the pasta. Don’t worry if they stick a little; stir them gently, but don’t overdo it, as they will separate during cooking. Cook according to the package instructions, usually about 8-10 minutes, until al dente. Step 2: Preparing the shellfish While the pasta is boiling, take a large skillet and heat the olive oil over medium heat. Add the chopped garlic and, if using, the chili pepper. Sauté for 1-2 minutes until fragrant, being careful not to burn them. Then, add the shellfish and pour in the white wine. Cover the skillet and let them cook for 5-7 minutes or until the shellfish open. Discard any shellfish that remain closed, as they are not edible. Step 3: Combining the ingredients When the pasta is ready, drain it but reserve a bit of the cooking water. Add the pasta to the skillet with the shellfish and mix everything well. If the sauce is too thick, you can add a few tablespoons of the pasta water to achieve the desired consistency. Season with salt, pepper, and chopped fresh parsley. Step 4: Serving Serve the pasta hot, drizzled with freshly squeezed lemon juice. This pasta recipe with shellfish from the Red Sea is perfect to be paired with a crispy green salad and a glass of dry white wine. Practical tips: - Ensure the shellfish are fresh: they should be closed or close easily when tapped. - You can also add other seafood such as shrimp or calamari to diversify the recipe. - If you want a creamier sauce, you can add a bit of cream at the end. - Experiment with herbs like basil or dill to add a personal touch. This pasta recipe with shellfish from the Red Sea is not just a meal, but a culinary experience that brings a touch of sunshine to every plate. Delicious, healthy, and quick, it’s an ideal choice for dinner on busy days. Enjoy!

Category: Diverse Author: Tudora B. Views: 1 Date: 01.10.2024

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