Pasta with Seafood and Mint
Ingredients
- For the noodles
- 350 grams Pastry flour
- 3 eggs
- 2 Tbsps olive oil
- 1 bunch mint
- 1 pinch salt
- For the sauce
- 500 grams shrimp (unpeeled)
- 4 Tbsps olive oil
- 250 grams Cherry tomatoes
- 2 garlic cloves
- 4 thyme
- 150 milliliters white wine
- 500 grams clam
- 2 Tbsps parsley (chopped)
- salt
- cayenne pepper
Preparation steps
1.
For the noodles: Combine flour with eggs, olive oil, salt and possibly some water and knead into a firm, smooth dough. Rinse mint, pat dry, pluck leaves and chop finely. Knead mint into dough and cover in plastic wrap and let rest about 30 minutes.
2.
Place through a pasta machine. Then cut into fettuccine about 1 cm (approximately 3/8 inch) wide and let dry.
3.
For the sauce: Meanwhile, rinse and peel prawns, cut in half lengthwise, remove vein, rinse again and pat dry.
4.
Peel garlic and cut into slices. Fry shrimp shells in 2 tablespoons hot oil, then add garlic and deglaze with white wine. Add thyme sprigs to the sauce. Simmer about 10 minutes, then pour through a sieve.
5.
Rinse, halve and add tomatoes to sauce. Rinse clams well.
6.
Boil tomatoes with the sauce and add clams (use a little more or less wine as needed). Cover and cook about 3-4 minutes. Simmer until clams have opened.
Cook noodles in boiling salted water for about 3 minutes, until al dente.
7.
Sauté shrimp in remaining oil and season with salt and cayenne. Then add along with drained pasta to the clams. Season with salt and cayenne, sprinkle with parsley and serve immediately.
