Tagliatelle with shell-fish and vegetables
Portion for 4 people
Ingredients:
Kg. 2 shell fish (clams, mussels, truffle, mantis-shirmp)
Gr. 120 fresh shelled peas
Nr. 8 zucchini/courgette
Nr. 2 Tomatoes
Nr. 1 Shallot
Nr. 2 garlic gloves
Gr. 80 Oil extra vergine
Gr. 400 Tagliatelle
Preparation:
Brush the shell-fish and make them open in a pan all together with some oil and a garlic clove; take off the shell and keep the cooking sauce/liquid.
Put in a large pan the peas, the cut shallot, some oil and the other clove of garlic; cook it with a medium fire for like 3 minutes, add the zucchini/courgette which have been cut as coins, the sauce/liquid we kept, the tomatoes cleaned from all seeds and cut in little pieces.
Cook for 3 more minutes and put the tagliatelle –which have just been taken out of the water, add the last shell-fish and quickly cook in the large pan with lively fire ading in the end some oil, salt and a good black pepper handful.
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