Pasta Alla Carmello

Name: Pasta Alla Carmello
Yield: Serves 2
Ingredients: (The shellfish is weighed including shells); 1 kg clams; 2 kg mussels; 600 g Sicilian prawns; 1 kg squid; 100g red chilli; 100 g garlic; Extra virgin olive oil, as needed; 20 g parsley; 3 ladles fish stock; 1 glass white wine; Salt, to taste; 2 kg plum tomatoes on the vine; 80 g basil; 200 g pasta

Preparation info

Serves
2

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

(The shellfish is weighed including shells)
Extra virgin olive oil, as needed
100 g garlic

Pescatarian
Pasta

Method

In a pan heat the olive oil with garlic, chilli and fry a little to brown then add the seafood for a couple of minutes only.
Add the white wine, once evaporated add the tomatoes and continue to stir.
Add the fish stock, a little at a time.
Meanwhile, put the pasta on to boil -to al dente, not any longer as it will continue to c