SPAGHETTI WITH CLAMS, SHRIMPS AND SOLEGGIATI

chef

Leonardo Pellacani

Other Ingredients

to taste salt

to taste garlic

to taste fresh parsley

30 gr Shallots

600 g Spaghetti

For 6 people  

Rehydrate the shrimps by leaving them to soak in cold water for five minutes, then carefully strain them. In the meantime, cook the spaghetti until it is “al dente” in plenty of salted water. Brown the chopped garlic and shallot in a casserole along with a little extra virgin olive oil. Add the Soleggiati tomatoes and the rehydrated shrimps, continuing to cook for a few minutes. Now add the preserving liquid of the clams and bring the sauce to the boil; finally add the clams and leave briefly to flavour on the heat. Strain the spaghetti when “al dente” and toss it in the prepared condiment; finish with a sprinkling of chopped parsley and a drop of extra virgin olive oil.