Ingredients

3 cloves of garlic, peeled
extra virgin olive oil
8 anchovy fillets
8 king prawns, shells and heads reserved
1 splash of quality white wine
1x 400g tin of chopped tomatoes
5 baby octopuses, cleaned
10 baby squid, cleaned
4 of a fresh red chilli
½ a bunch of fresh flat leaf pars.ey, leaves picked
200g ripe cherry tomatoes
1 tablespoon baby capers, rinsed
sea salt and freshly ground black pepper
100g clams, cleaned
140g mussels, cleaned
1 lemon, to serve
It’s about warm, lazy days on the sea in the summer, for me.  Warm strolls at night (or “passeggiate,” we’re saying) and fresco foods with lots of grilled pepper, eggplants, fresh pasta and plenty of shellfish.

Instructions

1.Cut 1 garlic clove into a medium-high-heat sauceptop with 2 tablespoons of petroleum oil (2 anchovies to produce fish stock).
2.Remove the broken heads and shells and sweat for 1 minute, then mustache them back to release the juices.
3.Sprinkle the wine for 2-3 minutes, let it bubble up. Pour 1 tin of hot water into the chopped tomatoes. Bring to the boil, stir well, and cook for 15 minutes, over low heat, to allow flavors to infuse.
4.Set the oven at 220 ° C/425 ° F / gas 7 in the meantime. Cut out 4x 30 cm squares of grated paper and tin foil to prepare cartocci or ' parcelles. ' Place each piece of paper on top and fold the edges tightly to create a smooth border.
5.Then make a cut in the back of the crevettes, scrap and remove any black bits, then halve them for the gap.
6.Slice finely the remainder of the garlic, anchovy, chilli and parsley, and halve the tomatoes.
7.In a big frying pot, heat 4 tablespaons of oil over medium-heat, then sweat for 1 minute with garlic, chilloon, anchovies and capers.
8.Fill the creams, pulp and calf for 4 minutes, or only until cooked. Squeeze the bowl into the pot with a sieve and drive the juices into the foundation. Remove the parsley and cook until mildly reduced in low temperature.
9.Alternatively, in a large pan of boiling salt water cook the spaghetti until very tasty – they can continue to cook it in the oven.
10.Book a certain wa drain and insert the spaghetti in the sauce together with the clays (tap some open and discard them if they don't close), until the shellfsh is free, and throw out any renain that has stopped.
11.Turn up the heat and break the cartocci. Bring together the sides of the packages and squeeze them together. Place into the oven for 10 minutes, then open and serve well with wedges of lemon.

It’s about warm, lazy days on the sea in the summer, for me. 
Warm strolls at night (or “passeggiate,” we’re saying) and fresco foods with lots of grilled pepper, eggplants, fresh pasta and plenty of shellfish.

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