recipes
Casarecce mare e monti
Serves: 2
Ingredients
- 200g casarecce pasta (De Cecco)
- 200g fillet of monk fish, cut into chunks
- 8 prawns
- 200g clams
- 1 onion finely chopped
- 2 cloves finely chopped garlic
- 200g cherry tomatoes, halved
- 200g sliced mushrooms
- 6 asparagus stems
- Fresh chopped parsley
- 1 small glass white wine
- Fresh chilli to taste
- Fresh seasoning
- Extra virgin olive oil (Borges)
- 1 lemon
Method
Put the pasta to cook in plenty of boiling salted water. Heat a generous ammount of olive oil in a deep pan. Add the onion, garlic and chilli and cook until soft, stir in the cherry tomatoes and allow to stew for a few minutes. Next add the mushrooms and the asparaghus cook for a furthur minutes and stir in the wine. Add the seafood and a splash of the pasta cooking water. Drain the casarecce while still all dente and add to the sauce to finish cooking. Correct seasoning and sprinkle with chopped parsley. Finish off the pasta with grated lemon zest before serving.
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