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Ingredients: - 250 g. of spaghetti - 1 can of tuna - 1 can of cockles in their own juice [keep the juice] - 1 can of mussels in their own juice or in a marinade - 1 dl. of olive oil - 1 or 2 spoonfuls of flour - 250 cc. of fish stock - 1 bay leaf - 1/2 onion - 1 clove of garlic - 1 red pepper - 1 small tomato - salt - white pepper and finely diced parsley. |
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| Preparation: Dice the onion and pepper very finely and fry lightly. Add well diced garlic and tomato; when mixed, vigorously stir in the flour for 3 min., avoiding browning. Gradually pour in fish stock and (warm) cockle juice, stirring continuously. Salt and pepper to taste. Add tuna, cockles, mussels and bay leaf, then leave to cook for 5 minutes. Prepare spaghetti “al dente”, drain, place on a serving dish and pour on sauce. Serve with grated cheese and diced egg. N.B. If a finer sauce is preferred, use mixer for the required texture. |
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