Capellini al mare with shrimp, squid, mussel, vongole, tomato and fresh herb sauce

Name: Capellini al mare with shrimp, squid, mussel, vongole, tomato and fresh herb sauce
Prep time: 3 h
Total time: 3 h
Cuisine: Brazilian
Ingredients: 50 g vongoli; 500 ml white wine; 150 g calamari; 50 g mussels; 20 g garlic, smashed; 150 g shrimps; 25 g salt; 30 ml olive oil; 32 ml squid ink (8 sacks); 10 ml olive oil; 6 eggs; 32 ml squid ink (8 sacks); 600 g all-purpose flour; parsley to taste; salt and pepper to taste; basil to taste; 200 g tomatoes, chopped; 200 g tomatoes, peeled; salt and pepper to taste; juice of 2 lemons

Preparation info

Servings:
4
portions

Difficulty
Easy
Ready in
3 hr

Appears in

Brazil Rhythms and Recipes

By Morena Leite

Published 2006

About

Ingredients

Capellini

600 g all-purpose flour
6 eggs
32 ml

Americas
Brazil
Fish course
Pasta
Pescatarian

Method

Preparation

Mix eggs, squid ink, olive oil and salt. Gradually add all-purpose flour and knead dough until smooth. Flatten dough with rolling pin. Cut into capellini shape and let it dry for a couple of hours.

Sauce

Brown garlic in olive oil. Add shrimps and let them brown. Add remaining seafood and sauté for a few minutes. Add wine, peele