Pasta Alla Carmello

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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

Method

  1. 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.
  2. Add the white wine, once evaporated add the tomatoes and continue to stir.
  3. Add the fish stock, a little at a time.
  4. Meanwhile, put the pasta on to boil -to al dente, not any longer as it will continue to c