Spaghetti with seafood
Ingredients :
- spaghettini: 250g
- Bouchot mussels: 1.5 l
- cockles: 2.5 l
- shallot: 4
- parsley: 4 sprigs
- celery: 4 leaves
- white wine: 2 glasses
- fresh cream: 2 tbsp. soup
- chopped chives: 1 tbsp. soup
- salt, pepper: 1
Preparation :
-
1
Drain the hulls, 1 hour in cold water to remove the sand, rinse and drain.
-
2
Scrape and wash the mussels.
Technical moves
Clean molds
Trim molds
-
3
Open the cockles and mussels separately and over high heat, sharing the chopped shallots, parsley and white wine, salt and pepper.
-
4
Shell, set aside, filter the cooking juices separately and add 1 tbsp. tablespoons of cream, let reduce by half.
-
5
Return the cockles and mussels to their respective juices, keep whours
-
6
Cook the pasta “al dente”, drain and pour into a preheated bowl.
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7
Add the shellfish, mix and sprinkle with chives.
Tips
For this Seafood Spaghettini recipe, you can count on 15 minutes of preparation. To learn more about the foods in this seafood recipe, head over to our food guide here.
