Chef Mario Frittoli of ________ offers us a new version of a traditional Italian seaside dish. Sounds delicious to me! And it's really very easy to make.
[Translator's Note: As in in so many Italian recipes, Chef Mario does not give measurements. I've added some suggested measurements here for English-speakers but feel free to improvise!]
- 500g (1 lb.) Pappardelle Pasta (preferably homemade)
- 500g (1 lb.) Clams, soaked for at least an hour to purge any sand
- 1 or 2 calamari (squid), cleaned and cut into think strips
- 10-12 prawns (or large shrimp)
- 1-2 Fresh tomatoes, skinned, de-seeded and roughly chopped
- A handful of fresh Italian parsley, finely chopped
- 1 cup fish stock (or clam juice)
- 1-2 cloves of garlic
- Olive Oil
- White Wine
- Mince together the garlic and parsley, and sautÃ© them in a skillet with a generous amount of olive oil.
- Add the clams to the skillet and sautÃ© them until they open. (If you cover the skillet, this will help things along considerably.)
- When the clams have opened, add the shrimp and continue cooking until they have lost their 'raw' look. Then, at the last, add the squid and continue cooking just until it becomes opaque, only a minute or two. (Any longer and the squid will harden.)
- Add a splash of white wine, let it evaporate, then the fish stock. Let it simmer for a minute or two, then, just before serving, add the fresh tomatoes and let them simmer for about 2 minutes.
- Meanwhile, boil your pappardelle in well-salted water. When they are cooked al dente, add them to the skillet and toss with the seafood sauce.
- Serve immediately.
- NB: You don't need or want grated cheese with this recipe!
|Amount Per Recipe||%DV|
|Recipe Size 1011g|
|Calories from Fat 68||13%|
|Total Fat 7.63g||10%|
|Saturated Fat 1.07g||4%|
|Trans Fat 0.0g|
|Total Carbs 23.41g||6%|
|Dietary Fiber 2.5g||8%|