Casket with the scent of the sea
Recipe first for 4 people based on Mussels with tomato - cooking method pan oven.
Preparation:
Preparation: Brush the mussels under running water and carefully wash the clams. Transfer the molluscs to a non-stick pan with the shallots and half a glass of dry white wine. Put the lid on and cook over high heat until the shells have opened. Heat the oil in a pan and brown the finely chopped onion. Add the desalted anchovies and the tomato pulp. Add salt and pepper and cook for about 10 minutes over low heat. Boil the linguine in a saucepan with boiling salted water, drain them al dente, place them in a bowl and season with the tomato sauce. Add the mussels, clams, pitted olives and basil. Mix well and transfer the preparation into a rectangle of special baking paper; close the bag and put it in the oven at 200 degrees for 15 minutes.
Ingredients:
Ingredients: 300 g Linguine-type pasta - 2 salted anchovy fillets - 1/2 glass dry white wine - 200 g mussels - 200 g clams - 20 black olives from Greece - 400 g chopped tomato pulp - 3 tablespoons olive oil D Extra-virgin olive - 6 Basil Leaves - 1 Tablespoon Chopped Parsley - 1 Shallot - 1/4 Onion - Salt - Pepper
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