Traditional recipes

Pasta and sea potatoes

Pasta and sea potatoes

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There pasta and sea potatoes I tasted it for the first time at Daniela and Davide's house. For the uninitiated, Davide (Civitiello nd), in addition to being a famous pizza chef, is also an excellent chef and delighted us with this dish. I then decided to do it myself, in a slightly easier version, so without fish and comic, but still following his advice. Preparation times are a bit long because it takes a while to clean the mussels, but I assure you it will be worth it, because the result is a first course seas and mountains that will delight you, I'm sure!
For pasta and sea potatoes the same rules remain as for the classic one, the potatoes must be beautiful floury and must flake during cooking, so as to have a creamy pasta, indeed, as we would say in Naples, azzeccosa ; P


How to make pasta and sea potatoes

First of all, soak the clams in fresh water for at least 2 hours, to drain them from the sand.
In the meantime, proceed with cleaning the mussels: remove the filament, scrape the dirtiest shells with a knife or steel wool, then rub them together under running water, 2 at a time.
After 2 hours, rinse the clams well to remove any residual sand.
Take 2 large pans, put the mussels in one and the clams in the other, cover with a lid and cook for a few minutes over high heat to open.

Then shell the seafood (just leave some in the shell to decorate the dish).
Strain the cooking liquid through a narrow mesh strainer and set aside.

Wash and peel the potatoes, then cut them into cubes.

Fry the chopped onion with oil in a saucepan, then add the potatoes and cook for a few minutes.
Add the tomato, basil and seafood cooking liquid, then add water until the potatoes are completely covered.
Cover with a lid and bring to a boil.

After 10-15 minutes from boiling, add the pasta, add a little salt and water if necessary, remove the lid and continue cooking over medium-low heat.
When the pasta is almost cooked, add the mussels, clams, shrimps and parsley.

When the pasta is al dente, add the pecorino and season with salt if needed.

Serve the pasta and sea potatoes, decorate with the seafood kept aside with the shell, add a little pepper and serve.

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