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The Marche-style Marinara Fettucce is an exquisite recipe that will surely transport you to the beautiful Italian region of Marche. This pasta dish is a staple of Marche cuisine and is loved by both locals and tourists. The dish is a perfect combination of homemade pasta, making it an absolute delight for seafood pasta lovers.
Servings: 4 persone
Ingredients
- 320 gr wide fettuccine homemade or fresh pasta
- 1 kg clams
- 250 gr Sogliola fillets
- 250 gr Nasellini fillets
- 250 gr Langoustine tails
- 250 gr Tomato pulp
- 5 tablespoons Olive Oil Extra Virgin
- 2 pcs Onions
- 10 gr Chives
- qb Salt
- qb Pepper
Instructions
- Soak the clams in a bowl with salted water for 2 hours.
- Wash the scampi, remove the shell and the intestinal filaments.
- Peel and slice the onions.
- Wash, dry, and finely chop the chives.
- Drain the clams, place them in a saucepan with a tablespoon of oil, and cook over high heat with the lid on until they open.
- Remove the mollusks from their shells, collect the cooking water, and strain it.
- In a saucepan, sauté the onions with the remaining oil for about 3 minutes.
- Add salt, pepper, and the tomato pulp, and cook for about 5 minutes.
- Add the clam cooking liquid and cook for another 5 minutes.
- Add the scampi, sole fillets, and nasellini fillets, and cook (about 3 minutes after boiling resumes).
- Before turning off the heat, add the chives and clams.
- Cook the pasta in plenty of water. Drain al dente and transfer to a serving bowl.
- Dress with the prepared sauce and serve.
Notes
- For a more flavorful sauce, you can use mullet fillets instead of nasellini.
- Partially remove the clams from their shells.
