Fettucce alla marinara
This recipe from Marche is a perfect representation of Marche cuisine and its unique flavors. The dish is easy to prepare and can be enjoyed by anyone who loves pasta. So, next time you crave authentic Italian cuisine, try making this delicious recipe for Fettucce alla marinara from Marche and transport your taste buds to the beautiful region of Marche.
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.