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Spaghetti with shells


Posted by Sylvia in Seafood
26 Oct 2010 | 8038 views

A recipe as simple as it is tasty, a light meal full of Omega 3 and most importantly extremely easy to make, perfect if you like seafood.

Ingredients

  • For 3 servings we need
  • 150 grams of spaghetti,
  • 750 fresh shells,
  • a stem of fresh celery,
  • half diced red peppers,
  • a clove or two of finely chopped garlic,
  • a tablespoon of olive oil,
  • 50 ml semi-dry white wine,
  • salt,
  • freshly ground pepper,
  • fresh herbs (coriander or parsley, I put coriander this time)
  • (2-3 cherry tomatoes cut into 4 would have worked, but I really didn't have them in the house)

Method of preparation

Preparation, in a deeper wok pan, heat the oil and then add the chopped celery pepper and garlic.

Then add the shells washed well in advance in several waters. It is preferable to keep them for at least 30 minutes in cold water so that all the sand comes out of them and always remove the open ones because they are no longer good if they were opened before cooking. After I put the shells, I poured the white wine and put the fire harder to make it fast.

Everything is done quickly, in 2-3 minutes it is ready, when the shells are opened we can turn the heat to low and add the pasta previously boiled in water and salt but left al dente, for the seafood because they are tastier. Stir carefully to penetrate the sauce pasta and turn off the heat. They are served immediately and are wonderful in taste, regardless of the season, I always find these pastas a delight, the only condition is that you like seafood.

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Comments (38)

Posted by andreea91

I cleaned the shells well and washed them fff well. In a pan add the olive oil with the garlic cloves until the garlic turns golden, add the shells and put the lid on ...

Posted by MyCookingLife

Cook 1 clove of whole garlic with chilli in dark oil for 2 minutes. Add the seafood and cook for a few minutes. Add the wine and let it boil until ...

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Comments

on 10/26/2010, 5:07 PM
I invite you to dinner those who eat seafood I think I feed the whole band of amateur chefs (because there aren't many ) from this portion.

on 10/26/2010, 5:14 PM
suuuuuuuuuuper.

on 10/26/2010, 5:15 p.m.
Friends in need emerge I was thinking of you

on 10/26/2010, 5:21 PM
5f!

on 10/26/2010, 5:23 PM
thinking with joy

View all comments (38)

Comments


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Chef Marcello Zaccaria's recipe: spaghetti with shells

- Cover with a lid and turn on the stove. Saute them and, after the shells have opened (about 2-3 minutes), take the pan off the heat and remove the shells, but not all of them.

- Strain the resulting liquid into the pan and then put it back over the shells. Leave the pan next to the stove.

- Put the oil with the chopped garlic in another pan. When it turns brown, add the shells with the liquid and let them boil.

- Meanwhile, boil the spaghetti in boiling salted water, remove them when they are al dente and strain the water, then mix them with the sauce in the shells

- Sprinkle salt and pepper to taste and chopped parsley.

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Spaghetti with shells

A traditional pasta recipe for seafood lovers.

Let the washed shells sit in salted water for at least 10 minutes.

Meanwhile, boil the spaghetti in salted water for 5 minutes. Drain them and keep 450ml of the water in which they boiled.

Saute the garlic in hot oil over low heat, but be careful not to brown the garlic. After 1-2 minutes add a tablespoon of hot pepper flakes.

Put the shells, wine and a pinch of salt in the pan. Cook everything for 1-2 minutes, stirring occasionally.

Remove the shells in a bowl and put the drained spaghetti in the pan, adding some of the preserved water. Continue to cook until the pasta is al dente. Put the chopped parsley and then the removed shells in the bowl.

Leave it on the fire for another 1 minute and I'm ready.

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INGREDIENTS spaghetti with shells at Thermomix

Check the ingredients as you put them in the shopping cart.

3 cloves of garlic

1 shallot onion (long)

30 g of olive oil

500 g of tomato paste

350 g of water

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon of paprika

1000 g fresh shells

300 g spaghetti

3 strands of parsley (optional, for decoration)

Parmesan (optional, for serving)


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Spaghetti with shells and shrimp

1. Clean the mussels with a short-bladed knife, then wash them thoroughly with cold water.

2. Prepare a sauce of olive oil, a clove of garlic, ½ onion, lemon juice, bay leaf, ½ finely chopped tomatoes. Put the parsley tails, tied with string (remove them at the end). Add the wine, and when it starts to boil, the seafood, shells and mussels are well washed. Put the lid on and let it boil for five minutes, during which time boil the pasta in boiling salted water.

3. When ready, remove the shells from the pan and discard the unopened ones. Place on the plate over the drained pasta and shells, along with the sauce. Serve immediately with dry white wine.

Good for head, voice and fertility

Mussels are rich in minerals, containing significant amounts of iodine, iron (100 g of mussel meat have more iron than 100 g of red meat), calcium, phosphorus and zinc. They are good at balancing thyroid function, metabolism. Cure with mussels helps boost immunity and fertility in both women and men.

Rich in selenium, shells have phosphorus and vitamin B12. Therefore, they are good for developing mental capacity. Casanova, the most famous lover of all time, ate 70 oysters every day to be as efficient as possible. And Orpheus, the Greek hero, son of Apollo, who sang like no other, cared for his wonderful voice with & # 8230 mussels, which he worshiped in a poem


How to make spaghetti with shells and cherry tomatoes?

I boiled a large pot of water for spaghetti (min. 3 L of water and 3 teaspoons of salt). Until the water boils, I take care of the shells.

How to clean mussels (mussels)?

I took the mussels out of the bag and placed them in a large bowl. I covered them with cold water and left them in it for 15-20 minutes. During this time they filter the surrounding water and automatically remove the sand. It will be deposited at the bottom of the vessel. I removed the shells with a foamer (so as not to disturb the sand) and moved them to another clean bowl. You can find more about this topic here.

Grooming involves, first of all, pulling the & # 8222beards & # 8221 that hang from the carapace. Secondly, I scraped the ones that had stuff that lacked shell & # 8211 sand, corals, small shells, etc. I used a knife with a short, well-sharpened blade. You can also use a rough wire brush. I threw away the open ones that, after I knocked on them, did not close again. There were about 3-4. Also, I threw away the chipped, crushed, broken shells.

I moved the clean shells to a strainer and rinsed them again with cold water. Then I let them drain.

In the meantime, the pasta water started to boil, so I boiled spaghetti. The cooking time is the one indicated on the package & # 8211 generally 9-11 minutes. I thought of the timing so that the pasta would be ready at once with the shells in the pan.


- 150 g of bacon, chopped
- 5 cloves of garlic, crushed
- half a kg of spaghetti
- half a cup of chicken soup
- a can of chopped shells (about 180-200 g)
- a can of drained black olives (about 75 g)
- a can of tuna in water, drained and crushed (about 150-175 g)
- quarters of lemon
- chopped parsley

1. In a deep covered bowl, begin to heat enough water to cook the spaghetti. Meanwhile, cook the bacon in a pan over medium heat, stirring often. Add the garlic after 5 minutes and cook until the bacon has turned brown, about 8-10 minutes. Drain the fat, keeping only 2 tablespoons in the pan.

2. When the water boils, add the spaghetti and cook, uncovered, until soft, about 10 minutes. Meanwhile, add the chicken soup, the shells with the sauce and the olives to the bacon pan. Bring the mixture to a boil over high heat, then cover and keep warm.

3. Drain the pasta well and place the tuna and shell mixture on top. Serve generous portions and don't skimp on parsley! Of course, don't forget the lemon either!

Enjoy these spaghetti with shells without being afraid of your figure! After all, the Italians have taught us to enjoy every meal and thanks to them you are easily carried away by the waves of the culinary sea!


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I don't have much to say about these seafood spaghetti. It's a recipe where the difficulty is not necessarily to cook it, but not to cook it too much. In general, pasta, if overcooked, becomes disgusting. Likewise, shrimp and mussels become hard or rubbery. The only challenges we face are to choose very good quality ingredients and not to cook them more than necessary. Believe me, if you follow these two simple requirements, the result will beat most of the pasta dishes with seafood you receive in pubs.

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As for the seafood, I don't think it makes sense to insist on the need to use good quality ones. First, be fresh! Below you will find the preparation steps, step by step. And one more thing: I prepared a large batch of pasta, the quantities are for 6 servings. Reduce them according to your needs and do not prepare more than necessary. It is totally not recommended to keep the seafood and reheat it.


Spaghetti with Nero di Sepie with shells

After washing them well, put the shells in a bowl with water and sea salt, throw away the broken ones and leave them in the water for 3 hours, do not forget to change the water at least 3 times during 3 hours.

This procedure will clean any traces of sand (if you have fresh shells). Frozen shells can also be used.

Drain the shells well under running cold tap water.

In a frying pan, pour the extra virgin olive oil, add the clove of garlic and hot pepper, if you prefer a hot sauce. Otherwise you can give up peppers.

When the garlic is browned, add the shells, cover with a lid and leave the flame on for a few minutes.

The shells will open with the heat. As soon as they are open, remove the pan from the heat.

If the shells cook too much, they become hard!

.At this point, remove the shells from the pan and place them in a bowl.

Cook the spaghetti in plenty of salted water for 4 minutes, drain and finish cooking (usually another 4 minutes) in the remaining sauce when you remove the shells.

Add the shells after the spaghetti has boiled, stirring constantly. This will incorporate all the aroma of the sea and will result in a creamy sauce.


Video: Spaghetti mit Miesmuscheln und Tomatensoße. Schnelles u0026 Leckeres Rezept. 15 Minuten Rezept (January 2022).