Seafood sauce

Fresh ingredients are the main secret of this delicious seafood sauce! Therefore, what seafood are used to cook this recipe will be decided on the spot when you are at the fish market and you discover the catch of the day! To create your special sauce, go to the nearest fish market and get an advice from the fisherman. Based on how many types of seafood you will choose every time you can have a different sauce yet always as delicous.

You can choose to use a single seafood type (scampi or shrimp or squid or shellfish … ) or a mix of different ones:

• Squid and cuttlefish: wash, clean, and cut the pouches into rings. (visit our squid game post and read about how to clean squids and cuttlefish).

• Shrimp and scampi: peel by first removing the head then the tail shell. Run a tip of a knife along the back and pull out any visible dark tracks. Note that in some recipes (buzara) whole prawns and whole shrimps are included and no peeling or cleaning is requiered.

• Clams wash and leave for at least 4 hours immersed in water and salt to clean them from the sand.

• Mussels wash, check if they are alive (they should be tightly shut with an undamaged shell) and remove the side filament known as the beard.

Note that when using mussels and clams after cleaning add them to a saucepan and cook over medium heat until all shells are opened (5 to 6 minutes). You can remove the shells or leave them whole to add them later to your sauce.

Cooking time: 15 mins

Prep time: 30 mins

Ingredients for 4 people

What do you need?

• Mixed fresh seafood (the type and quantity to be decided with the fisherman)

• 500 gr of cherry tomatoes

• 1 garlic cloves

• 1 tablespoon of chopped parsley

• salt and pepper to taste

• extra virgin oil

How to proceed?

1. Wash the cherry tomatoes and cut them into four parts.

2. In an large oiled pan add the garlic and cook until golden brown (1 to 2 minutes).

3. Add the cherry tomatoes, cook until they have softened (5 to 6 minutes).

4. Remove the cherry tomatoes from the pan and add the seafood except the mussels and clams, cook for a few minutes.

5. Add the mussels or clams if using.

6. Add back the cooked tomatoes.

7. Finish the sauce by adding salt, pepper and freshly chopped parsley.

8. Serve your sauce over pre-cooked aldente pasta (spaghetti, riagtoni, corn tagliatelle). You can enjoy it as well with quinoa.