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Linguine ai frutti di mare e. Linguiinid mereandidega Valmistamis aeg 30 min-1h Vaja läheb Kogused on mõeldud 4 – le. 1kg mereandide mix - karpe(mere, jõe, rannakarp), vähilised, kooritud krevetid, 50ml kuiva valget veini 450g kirsstomateid või väikseid tomateid 450g kuivatatud linguiine 120ml oliivõli 5 küüslaugu küünt Näputäis õhukeseks viilutatud kuivatatud chilli tükke 3spl hakitud peterselli ja värkset musta pipart Valmistamine Puhasta mere, jõe,-rannakarbid. Pane potti koos veiniga ja keeda kinnises potis kõrge kuumusel 3-4 minutit seni kuni karbid on avanenud. Viska kinnised karbid minema. Pigista ja purusta tomatid ja eemalda enamus seemned ja mahl, seejärel tükelda. Pane 3-4 l vett keema suurde potti, lisa 2 spl täit soola. Lisa linguiinid, keeda u 9 min seni kuni on al dente (pehme aga hakkab kergelt hambale vastu). Samal ajal pane hakitud küüslauk ja oliivõli suurele pannile ja soojenda seni kuni küüslauk hakkab särisema. Lisa chilli ja tomatid ning kuumuta u 5 min. Kurna karbid, aga jäta alles paar lusika täit vedelikku. Sega kokku kurnatud vedelik küüslaugu ja tomati seguga ning kuumuta kuni tervikliku soustini. Sega vähilised kastmega seni kuni lähevad punaseks ja kastmega kokku. Lisa krevetid ja kuumuta 2-3 minutit seni kuni on küpsed. Sega karbid peterselliga, lase kergelt kuumaks ja lisa soola ja pipart kui vaja. Kurna linguiinid ja pane sooja serveerimis kaussi. Vala üle mereandide kastmega ja sega hästi. Serveeri valge veiniga. Originaalist tõlkinud T.Okas BBC Food Linguine ai frutti di mare (linguine with mixed seafood) by Rick Stein from Seafood Odyssey Serves 4 Cooking time 30 mins to 1 hour Ingredients 1kg/2¼lb mixed shellfish, such as carpetshell clams, tellines or venus shell clams, mussels, cigarela or langoustines and small, unpeeled raw prawns 50ml/2fl oz dry white wine 450g/1lb cherry tomatoes or small vine-ripened tomatoes 450g/1lb dried linguine 120ml/4fl oz olive oil 5 garlic cloves, sliced thinly a pinch of dried chilli flakes 3 tbsp chopped flatleaf parsley salt and freshly ground black pepper Method 1. Clean the clams and mussels. Put them in a large pan with the wine, cover and cook over a high heat for 3-4 minutes, until they have opened (discard any that remain closed). Set aside. 2. Squeeze the tomatoes to remove most of the seeds and juice, then coarsely chop them. 3. Bring 3.4L/6pt of water to the boil in a large pan with 2 tbsp salt. Add the linguine, bring back to the boil and cook for about 9 minutes or until al dente. 4. Meanwhile, put the olive oil and garlic into a large pan and heat slowly until the garlic begins to sizzle. 5. Add the chilli flakes and tomatoes and simmer for 5 minutes. 6. Strain in all but the last tbsp or two of the cooking liquor from the clams and mussels. Bring back to the boil and simmer until the mixture has reduced to a sauce-like consistency. 7. Stir the cigarelas or langoustines into the sauce and turn them over until they go pink. 8. Add the prawns and simmer for 2-3 minutes, until they are cooked. 9. Stir in the cooked shellfish and the parsley and turn them over a few times until heated through. Season if necessary with a little salt and some pepper. 10. Drain the pasta well and tip it into a large warmed serving dish. Pour over the seafood sauce and toss together well. | |
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