One of my favorite meals I had when in Venezia. I will be honest, it’s not as good as the one I had over there. Maybe the view on the canal skew my judgment here, in any case, I think its fairly close to the real thing.I may have to go back to Italy and do a comparison now 😛
You needÂ
- ~20 large shrimps peeled
- ~200gr clam
- ~200gr mussels
- 12-15 cherry tomato cut in halves
- chopped parsley
- 100ml white wine
- 2 minced garlic cloves
- half lemon
- 2tbsp butter
- olive oil
*Note , feel free to substitute seafood or add more
Instructions
- In a pot with water, bring to a boil and cook your pasta. If they instruct to cook for 10 minutes, cook for 8 as they will keep cooking with the rest of the ingredients.
- At the same time heat a pan over medium heat with some olive oil, add the garlic and let it cook for 20 seconds then add the clams, stir and cover for 2 minutes. Add the mussels, stir and again cover for 5 minutes. At this point all mussels/clams should be opened, if there are some unopened ones, discard them. Reserve mussels in a bowl.
- Add the shrimp, wine, juice from lemon and butter, and let it simmer for about 2 minutes. Add the tomatoes and half the parsley.
- Drain the pasta but reserve about 1/2 cup of the water ( you can adjust consistency with it if needed) and add to the mix. Add mussels and clams and mix well.
