Spaghetti with seafood, the recipe

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Spaghetti with seafood, the recipe

Spaghetti with cherry tomato sauce, mackerel, corn on the cob and shrimp, the recipe.
Since I had some fish leftovers in the freezer, I decided to make a nice sauce with everything I had and some datterino tomatoes.

Ingredients (enough for two people):

– a couple of mackerel fillets
– a dozen cherry tomatoes
– a few prawns
– a couple of mantis shrimps
– extra virgin olive oil
– garlic
– chilli pepper
– salt
– spaghetti
– parsley

Preparation:

First prepare the fish; since it was all frozen the night before I put everything in the fridge to have everything ready for lunch. It's all very simple except for the mantis shrimp which have a simple technique to be cleaned (if you search online you will find many examples).

So let's get started!
Let's put some salted water on the stove to cook the spaghetti while we prepare the sauce.
In a nice pan we put plenty of oil, a crushed clove of garlic and the chili pepper.
When it starts to fry we add the cherry tomatoes that I previously washed and cut in half.
After a few minutes of cooking we add a little salt and remove the garlic and chili pepper.
In this preparation I added water or wine because enough water comes out of the cherry tomatoes.
After a good five minutes of cooking we add the mackerel (mashing it with a ladle); I let the mackerel cook for 5 minutes but perhaps it could be done in less time.
Now add the shrimp and, after a couple of minutes, the mantis shrimp.
Two minutes and turn off.
I don't like the cherry tomato balls so at this point I remove them, being careful to leave the pulp, possibly still attached, in the sauce.
If in the meantime you have already thrown in the pasta, now it will be almost ready; I always take it out a couple of minutes before it is ready to finish cooking it in the pan with the sauce.
In fact, I turn the heat back on under the pan with the sauce and add the spaghetti, also adding plenty of pasta cooking water.
After exactly two minutes the water has evaporated, leaving a thick and tasty cream.
And now everything is ready, sprinkle with parsley and plate!

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Here is the finished dish:

Spaghetti con sugo di pomodorini, sgombro, pannocchie e gamberetti, la ricetta

Photo taken with Honor 20.

Spaghetti with tomato sauce, mackerel, corn on the cob and shrimp, the recipe – Spaghetti mit Tomatensauce, Makrele, Maiskolben und Garnelen, das Rezept – Mỳ Ý sốt cà chua, cá thu, bắp ngô và tôm, công thức

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If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
If you want to know which are the best-selling cookbooks in the last hour on Amazon click here and if you are interested in finding out which are the best-selling kitchen utensils in the last hour click here.
 
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Luckeluck
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Luckeluck
3 anni fa

My fiance favorite food

Giancarlo
Member
Giancarlo
1 year ago

Perché lo sgombro e non le acciughe?

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