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Ingredients
For 4 people:- 110 g of Anch’olivade 110g
- 500 g of mussels
- 500 g of clams
- 12 large shrimp (frozen)
- 8 scallops (frozen)
- 4 dried tomatoes
- 2 chopped shallots
- 1 clove of garlic
- 3 tablespoons chopped parsley
- 1 tablespoon chopped basil
- 5 cl of olive oil
- 15 cl of white wine
- Salt
- Pepper
Recipe
Scrape and trim the mussels, clean and disgorge the clams or sea almonds.
In a pot, heat the olive oil with the chopped shallots, garlic, chopped parsley and chopped basil. Mix.
Add the mussels, clams or sea almonds and white wine. Mix everything well then cover and leave to simmer. When the shellfish open (10 to 12 min), remove them from the pot, keeping the sauce.
Remove the capsules from three-quarters of the shellfish.
In the same pot, cook the shrimp, scallops and dried tomatoes over medium heat. Saute everything for 5 minutes, add the mussels, the clams in the sauce and the Anch'olivade. Make sure to keep the sauce fairly liquid. Salt and pepper if necessary.
Cook the spaghetti for 11 minutes in a large pot of boiling salted water. Drain the pasta and mix it thoroughly with the sauce.
Serve immediately.
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