Pasta and potatoes with seafood: the recipe for a delicate and tasty seafood starter

ingredients
  • potatoes
    500 grams
    • 899 kcal

  • Mussels
    500 grams
    • 58 kcal

  • Clams


    500 grams
    • 73 kcal
  • Pasta
    280g
    • 365 kcal

  • Cherry tomatoes
    4-5
    • 43 kcal

  • Onion


    1/2
    • 29 kcal
  • Chili
    1/2
    • 29 kcal

  • Garlic
    1 clove
    • 0 kcal

  • Extra virgin olive oil


    to taste
    • 0 kcal
  • Parsley
    to taste
    • 79 kcal

  • Fine salt
    to taste
    • 21 kcal

  • Ground black pepper


    to taste

Calories refer to 100 grams of product

The pasta and sea potatoes it’s a first course delicate and tasty, ideal for a lunch with family or friends. The preparation is that of classic pasta and potatoes, with the addition of seafood: in our recipe we used mussels And clams, without using fish and cartoon, but you can also add shrimp, salmon, squid, to customize the dish as you like. The preparation is a bit long, as the clams must first be purged, but the end result will be really delicious.

To get pasta and sea potatoes creamy, used floury potatoes, which will collapse during cooking, resulting in a tasty and well-melted dish. Regarding the shape of the pasta, we used orecchiette, but you can choose short or long pasta, according to your availability and your personal tastes.

How to prepare pasta and sea potatoes

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Rinse the clams thoroughly and soak them in cold, salted water for at least 4 to 5 hours, changing the water regularly to remove the sand (1). Remove the beard from the mussels using a smooth-bladed knife (2) and rinse them under running water. Put the mussels and clams in a large pan with a clove of garlic and a drizzle of extra virgin olive oil. Cook for about 10 minutes over medium heat until the shells are completely open (3).

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Shell the seafood and leave some with the shell to decorate the dish. Filter the cooking juices from the seafood and set aside (4). Peel the potatoes and cut them into cubes (5). Brown the chopped onion in a pan with extra virgin olive oil (6). Add the potatoes and cook for a few minutes.

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Add the cherry tomatoes (7), the cooking juice from the seafood and the water, so as to completely cover the potatoes. Cover with the lid and bring to a boil (8). After 15 minutes of boiling, add the pasta and add a pinch of salt and more water, if necessary. Continue cooking over low heat without the cover. At the end of cooking, add the seafood and parsley and mix gently. Your pasta and sea potatoes are ready to be served (9).

storage

It is advisable to consume pasta and sea potatoes immediately after preparation, to make the most of it. If there is any leftover, you can store it in the refrigerator for 1 day, in an airtight container.

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