Traditional recipes

Spaghetti with shellfish meat

Spaghetti with shellfish meat


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In a bowl we put on the fire 2.5 liters of water. When it reaches the boiling point, add the salt and let it start to boil. Add the pasta, mix a few times and let it boil for 11 minutes, to obtain pasta with a pleasant texture.

In a frying pan, heat the olive oil and the sliced ​​garlic cloves. When the garlic starts to take on color, remove it. I only used it to flavor the oil. Add the juice tomatoes, all crushed with a fork or even blended. Let it boil to reduce it a little. Add salt, pepper and shellfish. Shell meat is a meat that cooks very quickly so they end up on the fire for a maximum of 5 minutes. If it is cooked too much, it loses its flavor and decreases a lot.

Turn off the heat, add the parsley and mix gently.

Drain the pasta and serve.

If you use frozen shellfish then you must leave it thawed.


  1. Wash the meat well and peel it, then cut it into cubes and put it to boil in salted water for about 30 minutes. The water in which the meat was boiled is not thrown away!
  2. Finely chop the onion and grate the carrot, then heat the oil and cook the vegetables.
  3. Over the onion and carrot, put the pieces of meat and cook for 5 minutes. Now add about 300 ml of meat over the boiled water and let it boil for 10 minutes.
  4. During this time, boil the spaghetti separately in salted water according to the time indicated on the package (it differs from one company to another).
  5. Over the meat add the broth, salt, pepper and crushed garlic. Mix well and add the pasta. Let them boil for about 15 minutes, stirring constantly so that they do not stick.

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This tasty dish is eaten hot. It's good as on every serving of spaghetti with chicken, before serving, add a little chopped parsley.

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Method of preparation

Put two pots on the fire with water, one for pasta and in the other we will only burn the shrimp! they must not be boiled. When the water boils, put the shrimp in the water and when they turn red, take them out on a plate.

Put a little olive oil in the pan, enough to cover the bottom of the pan, and add the chopped garlic cloves, stir a little through the pan and put the cup of shells, mix and add the wine.

Put the lid on and let it boil for 2-3 minutes. then add the shrimp, bring to a boil, add the spicy spice and remove from the heat.

When the water boils, add salt and then the pasta, let it boil according to the instructions on the package. When they are ready, drain them well and put them over the shrimp. Mix well.


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Spaghetti with shells

A traditional pasta recipe for seafood lovers.

Let the washed shells sit in salted water for at least 10 minutes.

Meanwhile, boil the spaghetti in salted water for 5 minutes. Drain them and keep 450ml of the water in which they boiled.

Saute the garlic in hot oil over low heat, but be careful not to brown the garlic. After 1-2 minutes add a tablespoon of hot pepper flakes.

Put the shells, wine and a pinch of salt in the pan. Cook everything for 1-2 minutes, stirring occasionally.

Remove the shells in a bowl and put the drained spaghetti in the pan, adding some of the preserved water. Continue to cook until the pasta is al dente. Put the chopped parsley and then the removed shells in the bowl.

Leave it on the fire for another 1 minute and I'm ready.

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Clam Chowder

Clam Chowder is a classic, creamy mussel soup, scented with lemon and hasmatuchi (Kerbel). And with shells. I violated my principle and bought frozen shells. I was lucky! After thawing (in the refrigerator, in the original package, emptied) they smelled great! The sea breeze. Nothing smelly or suspicious. Exactly as it should be.

My daughter rejoices whenever I cook something & # 8222 from the water & # 8221, be it fish, shellfish or other crustaceans. So I heated my pans and pots to please them.

Clam chowder is a shell soup very popular on the east coast of the United States and of course has no fixed recipe. I was inspired by some readings and by the memory of a similar soup eaten in Holland, on the North Sea coast. Also there, in Scheveningen, I ate the best fish in dough, fried, from a shop on the beach. Phenomenal! The pictures are from May 2013. My daughter (Marlene) really wanted to soak the snout of her boots in waves :).

Another popular variant of Chowder is the corn & # 8211 recipe here.


INGREDIENTS spaghetti with shells at Thermomix

Check the ingredients as you put them in the shopping cart.

3 cloves of garlic

1 shallot onion (long)

30 g of olive oil

500 g of tomato paste

350 g of water

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon of paprika

1000 g fresh shells

300 g spaghetti

3 strands of parsley (optional, for decoration)

Parmesan (optional, for serving)


Spaghetti with shells and shrimp

1. Clean the mussels with a short-bladed knife, then wash them thoroughly with cold water.

2. Prepare an olive oil sauce, a clove of garlic, ½ onion, lemon juice, bay leaf, ½ finely chopped tomatoes. Put the parsley tails, tied with string (remove them at the end). Add the wine, and when it starts to boil, the seafood, shells and mussels are well washed. Put the lid on and let it boil for five minutes, during which time boil the pasta in boiling salted water.

3. When ready, remove the shells from the pan and discard the unopened ones. Place on the plate over the drained pasta and shells, along with the sauce. Serve immediately with dry white wine.

Good for head, voice and fertility

Mussels are rich in minerals, containing significant amounts of iodine, fi er (100 g of mussel meat have more fi er than 100 g of red meat), calcium, phosphorus and zinc. They are good at balancing thyroid function, metabolism. Cure with mussels helps boost immunity and fertility in both women and men.

Rich in selenium, shells have phosphorus and vitamin B12. Therefore, they are good for developing mental capacity. Casanova, the most famous lover of all time, eats 70 oysters every day to be as efficient as possible. And Orpheus, the Greek hero, son of Apollo, who sang like no other, cared for his wonderful voice with & # 8230 mussels, which he worshiped in a poem


To cook shells, we must buy them from stores specializing in seafood, they must be fresh without smelling bad and not be opened (they will be thrown away and not cooked).

Shells, and in general sea ​​fruits, they cook at high temperatures to keep from nutrients, color and they should be cooked in the so-called WOK pan.

We will put Easter boil it in a pot, following the instructions for preparation after the package (to cook at the same time as the shells and to be served immediately), then drained.

In the pan named WOK (or it can be cooked in a Teflon pan with high walls), we put oil, lemon juice, white wine, garlic sliced, finely chopped apricot, salt, pepper letting it boil, then add scallops mixing them with a spatula.

They will leave at cooked for approx 20 minutes, thus taking from subtle and delicious aroma of the ingredients.

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They will be served immediately so hot, over the hot pasta that I placed on one large flat plate, white with a glass of white Riesling wine, Sauvignon Blanc etc ..

For appearance and more appetizing we will sprinkle a little freshly chopped parsley.



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