SEAFOOD PASTA AND VEGETABLES
ingredients:
ingredients:
- Spaghetti- Shrimp- Moulds- White squid- Nuts Saint- Jacques- 2/3 medium tomatoes- beans- Peas- 1 lemon confit- 2/3 cherry tomatoes- Olive oil- Salt and pepper
preparation:Start to cook your spaghetti in a large volume of water (about 80g for one person) . Cook ten minutes they are slightly "al dente" as they finish their cooking in their sauce with seafoodPeel the shrimp.
Drizzle olive oil in a large pan and fry your seafood starting with mussels and white squid . When the squid begin to be opaque , add the raw shrimp . Salt and pepper.When your shrimp are pink , deglaze with white wine .Add the whole peeled tomatoes , beans and peas. Finally, add a little lemon or candied lemon zest . Cut your lemon into small strips , and expand them well, to give flavor to the sauce without lumps in the mouth.Also prepare a few cherry tomatoes , cut in half and you can have fresh fried .Once cooked pasta aside in the baking pan having removed the water to keep them warm.Once the beans and peas cooked , add your Saint- Jacques to your sauce, and continue cooking about 5 minutes . Add preserved lemon in the sauce and the sauce is ready.To serve , place the spaghetti in the bottom of the plate , top your pasta with the sauce on top and add some shrimp and some nuts of St. Jacques . Make a turn of the pepper mill .Finally, have your little fresh cherry tomatoes (you can substitute dried tomatoes).
Your dish is ready . Enjoy!
Drizzle olive oil in a large pan and fry your seafood starting with mussels and white squid . When the squid begin to be opaque , add the raw shrimp . Salt and pepper.When your shrimp are pink , deglaze with white wine .Add the whole peeled tomatoes , beans and peas. Finally, add a little lemon or candied lemon zest . Cut your lemon into small strips , and expand them well, to give flavor to the sauce without lumps in the mouth.Also prepare a few cherry tomatoes , cut in half and you can have fresh fried .Once cooked pasta aside in the baking pan having removed the water to keep them warm.Once the beans and peas cooked , add your Saint- Jacques to your sauce, and continue cooking about 5 minutes . Add preserved lemon in the sauce and the sauce is ready.To serve , place the spaghetti in the bottom of the plate , top your pasta with the sauce on top and add some shrimp and some nuts of St. Jacques . Make a turn of the pepper mill .Finally, have your little fresh cherry tomatoes (you can substitute dried tomatoes).
Your dish is ready . Enjoy!
