Tag: sea

30 recipes that taste like the sea! From spaghetti to stew – Italian Cuisine

30 recipes that taste like the sea! From spaghetti to stew

Pasta, stew, peppered, roasted fish and many other recipes. Clams bring the sea to the table with elegance and taste

Mussels, octopus, prawns, cuttlefish, red mullet, razor clams, octopus, lobsters, squid, sea bass … when you think of fish you can not smell the scent of the sea, dream of the intense blue and imagine being already there. But just thinking about the sea, how many spaghetti with clams did you eat enjoying the evening breeze with your shoulders still red from the sun and watering the fragrant dinner with a glass of good white wine?

Dreaming of experiencing those emotions again, we collected 30 recipes based on clamsand, perfect for exploring the flavor of the sea in tasty and delicious dishes that will make you remember last summer and dream of the one coming.

First of all … clean the clams!

But before going to the stove, remember that it is necessary to proceed a few hours before purging the shells, immersing them in a bowl of cold water until they are completely covered and changing the water every two hours approximately making sure you have completely eliminated the sand that has come out from clams and deposited on the bottom of the container.

After this procedure, go ahead to prepare the recipes of the clams with: sea ​​bream with celery and chili pepper, pasta with fish, escarole, crepe noodles, stew with octopus and eggplant, paccheri with cuttlefish, trenette with zucchini pesto, and cherry tomatoes, spaghetti with vegetables, spaghetti, olives and octopus, linguine with tuna, risotto with pistachios, penne with mussels, Risotto With Asparagus, sea ​​bream braids, peppered with fennel clams, sea bass with clams, omelette, tagliatelle, risotto, spaghetti and artichokes, pizza with clams, potato ravioli in clam zimino, sea ​​bass roast, tagliolini with broccoli, cavatelli soup with chickpeas, clams and razor clams in stew, minestrone with artichokes, red mullet and mussels, spaghetti with octopusSardinian gnocchi with clams and mussels, clams, turbot, prawns and vegetables, and pepperoni tagliatelle with clams, mushrooms and green beans.

Our 30 recipes with clams

Spaghetti with sea bass ragù – Italian Cuisine

»Spaghetti with sea bass ragù

First, peel the fillets, rinse them and cut them into strips or cubes.

Brown the garlic and chili pepper in the oil in a large pan.
Remove the garlic and chilli pepper, add the sea bass and fry it on high heat for a few minutes, then blend with the wine.
Add the cherry tomatoes (washed and cut in half or quarters), the well-desalted capers and the chopped basil, season with salt and continue cooking for at least 10-15 minutes.

In the meantime, cook the pasta and drain when it is al dente, keeping a little cooking water.
Add the pasta to the sauce and let it flavor quickly, over a high flame, adding cooking water only if needed.

The spaghetti with sea bass ragù are ready, you just have to serve them.

Recipe Sea bass, clams and cuttlefish stewed – Italian Cuisine

Recipe Sea bass, clams and cuttlefish stewed

  • 1 kg purged clams
  • 450 g clean cuttlefish (bags only)
  • 400 g 1 gutted and scaled sea bass
  • 250 g red potatoes
  • 2 cloves of garlic
  • 2 lettuce hearts
  • parsley
  • mint
  • extra virgin olive oil
  • salt
  • pepper

Gather the clams in a saucepan with 2 spoons of oil, 1 clove of garlic crushed with the peel, a few stalks of parsley and a mince of pepper; cover and open them on the fire; finally peel half of it and filter the cooking water through a fine strainer lined with a double sheet of kitchen paper.
Cut the cuttlefish, open the bags, cut the internal side with oblique cuts, keeping the blade inclined at 45 °. 3-4. Then cut them into strips 1 cm wide, perpendicular to the incisions. In this way they will cook faster, curling.
Divide the seabass in 3-4 slices.
Peel the potatoes and cut them into slices. Heat 2 tablespoons of oil in a pan with 1 clove of garlic crushed with the peel. Brown the potatoes for a couple of minutes, salt them, then add the sea bass slices, placing them on the side of the pulp; cook them for 2 minutes, turn them over and continue for another 3-4 minutes.
Take away from the pan the potatoes and sea bass, add another 2 tablespoons of oil and cook the cuttlefish strips over high heat for a couple of minutes, seasoning with salt.
Take away the cuttlefish from the pan and deglassatela (or dissolve the residues of the cooking bottom) with a ladle of water, cooking until it reaches a boil; then add the filtered clam cooking liquid.
Riunite in the pan the potatoes, the sea bass slices, the cuttlefish and the clams, the 2 peeled lettuce hearts and some mint leaves; turn off the heat and leave to cook for 3-4 minutes.
distributed the stew on the plates, complete with fresh mint leaves and a drizzle of oil and serve immediately.

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