Usually they are served with spaghetti, but that shouldn’t be a limit. Instead of concentrating or even considering what type of pasta to use, there are more pressuring issues when it comes to preparing pasta with shellfish.
For one, shell the mussels and clams, it is no fun doing that while your pasta gets cold. For scenic reasons you might leave some unshelled mussels or clams.
Don’t overcook your clams: as soon as they open, remove them from the heat. Mussels are a little more robust which doesn’t mean you can cook them mercilessly.
You will need some of the liquid the clams and mussels release. Add it together with your shellfish to fresh boiled pasta and stir if there were no tomorrow. It results in creamy pasta. The photo below is an utter disaster: dry pasta with way too many shells.
This is more like it
While this is top level.
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