Family Best Time >> Food

Pasta and shellfish in a hodgepodge with dried tomatoes


Ingredients:6 people
  • large ridged pasta (conchiglie)
    600 g
  • mussels
    1 kg
  • clams
    1 kg
  • shells
    1 kg
  • dried tomatoes with
    4
  • bird pepper
    1
  • garlic
    3 cloves
  • olive oil
    10 cl
  • chopped parsley
    1 tablespoon
  • chopped dill
    1 tablespoon
  • salt, ground pepper


Preparation:
  • Preparation time:20 minutes
  • Cooking time:12/15


Wash the shellfish in several waters, deburr the mussels and leave the shells in the water for 1 hour. Place the mussels in a large casserole dish over high heat and cook for 5 to 6 minutes until they open. Remove them from the pot using a slotted spoon and put them in a colander over a terrine.

Cook the other shellfish in the same way then add them to the colander. Remove them from their shells but keep a few whole for decoration. Strain the cooking juice from the shellfish and set aside.

Boil two liters of water in a large pot, add salt, add the pasta and cook for 8 to 10 minutes. Cool them and drain them.

Peel the garlic cloves and chop them.

Cut the sun-dried tomatoes into thin slices. Pour the olive oil into a sauté pan, add the garlic, the tomato slices and the crumbled pepper. cook for 2 minutes, add the cooking juices from the shellfish, bring to the boil, boil for 3 minutes, then add the pasta after draining.

Mix, add shells and herbs, mix again, heat for 2 minutes, remove from heat.

Decorate with a prawn and the reserved shellfish if desired. Serve

Pasta and shellfish in a hodgepodge with dried tomatoes