French Market Recipe 2024 27
Pasta marinara de Los Angeles
Los Angeles seafood pasta
Ingredients for 4
- 600g Tagliatelle fresh
- 500gr Clams in shell
- 500gr Mussels in shells
- 1kg White fish (hake/sole)
- 2 White Onions
- 2 cups cherry tomatoes
- 4 Garlic cloves
- 2 tablespoons Capers in salt
- 1 cup Olive Oil
- 1 Bunch of parsley
- 1 bunch basil
- 100 gr Black olives
- 1 Lemon
- 1 cup white wines
Directions:
- Wash the shellfish and remove any green beard or broken shells
- Steam shellfish in simmering white wine until shells open
- Wash the white fish, remove any bones cut into large chunks
- Remove stalks from the tomatoes and wash
- Wash the herbs and roughly chop up
- Peel the garlic and cut finely
- Grate the lemon
- Peel and cut onion finely
- Pour oil into a heavy based frying pan
- Simmer the onions and garlic gently in oil until golden
- Add the tomatoes, olives and, capers and cook until tomatoes skin split slightly
- Add the white fish on top of sauce cover, and simmer for 10 minutes
- Add the cooked shellfish, shells must be open, discard any that are still closed.
- Add a bit of the cooked wine to the sauce
- You can serve the shellfish in their shells, or you can remove from shells
- Boil the tagliatelle in a large pot of water until al dente (slightly firm when you bite it)
- Drain and place in a large serving bowl.
- Drizzle some olive oil over the pasta and stir in
- Spoon the seafood sauce over the pasta
- Squeeze lemon juice over the sauce and stir in
- Sprinkle some chopped fresh parsley over the top add the lemon zest
Serve hot and pair with a glass of Prince d’Abbes Riesling, available from our shop or online at www.frenchmarket.co.za
Bon Appétit!