Seafood pasta on bread sauce

Procedure

The preparation of spaghetti with seafood sauce on bread is not difficult, but there are several steps to follow.

Clean the mussels and rinse. Put a drizzle of oil in a pan, a clove of garlic and a few stalks of parsley, heat and pour the mussels. Cover and wait for it to open, stirring occasionally. When the mussels are all open, remove them from the shells and set them aside. Strain the cooking liquid and store it.

Wash the clams and proceed as with the mussels: Once opened remove from the shells and filter and save the cooking liquid.

Shell the shrimp by eliminating head, the carapace and the thread of the intestine. Cut into strips and chop the squid code. Do the fish into chunks you have chosen.

Peel and sliced tomatoes do, eliminating vegetation water. Finely chop the parsley.

Saute in extra virgin olive oil 1 clove of garlic. Combine calamari (the fish cooks longer). Jump and deglaze with white wine. Cook covered for 5 minutes, then add half the parsley and tomato fillets. Over high heat, Add water mussels and clams, then the fish cut into pieces, After a minute the shrimp and clams and mussels tossed aside earlier. Add the rest of the chopped parsley, season with salt and pepper. Turn off the heat and let it sit.

Bread sauce, roughly chop the bread. Mince the shallots and parsley. Sauté the shallots in a pan in a little olive oil. Sauté and add the bread. Add a little broth and parsley. Add salt, pepper and cook, adding even broth: you have to get a soft cream. Whisk to obtain a homogeneous mixture; If it was too thick, Add a little more broth. Season with salt and pepper.

Boil the pasta in plenty of salted water and drain it al dente, keeping aside a little of the cooking water. Skip the noodles with seafood sauce, adding cooking water if necessary for mixing.

Distribute on the bottom of each dish a tablespoon of bread sauce, so they spread, lay a nest of noodles with their fish sauce and serve immediately. Bon appétit!

Combination: Trentino bubbles for this recipe, combining a flavorful seasoning of fresh fish a bread sauce very reminiscent in its perfumes yeasts used to produce bottled sparking wines. Following this thread, We recommend to combine a Trento Doc Brut Nature of the Pisoni brothers. We chose Brut Nature, obtained from Chardonnay grapes, with a period of ageing on the lees that goes from 2 to 4 years, and no sugar added during disgorgement. Its scents range from classic floral hints of yeast; the taste is elegant and directed, as this recipe.