The foodie sthlm

When I was little, I was really not seafood but that was / is well with many children. Today it's the opposite, I really love both seafood. This pasta dish I found out there in cyberspace somewhere, and this weekend we invited Martin's brother and his family on it. We got the highest score you could get and I and Martin agrees and makes a thumbs up! Tastier seafood pasta I have probably not eaten before!
salt
Rinse and make sure all clams are intact and that shell shields are closed. Fry the shallots and garlic in a large pot with oil. Pour in wine and bring to a boil, then add the mussels and shake the pot with the lid on and then. When the mussels open after about 3-4 minutes, they are ready. Remove the mussels and pour down 3 cups of the broth in a saucepan. Add the sour cream, sliced fennel, tomato potato rumbler paste and reserve. Stir and simmer the sauce for about 10 minutes. Season with salt and pepper.
Peel the prawns and remove the shell on mussels, save a few clams in the shell of the decoration. Cook the pasta as directed and fry the scallops quickly over high heat. Layer the pasta, sauce shrimp and clams on a platter and put some whole clams on the side, ending with adding the scallops and basil. potato rumbler
Nice, I cook rarely seafood. One reason for that is so sad that scale. But the main reason is probably the price. But this seems clearly potato rumbler worth, at least the money. Hell, I think it is time for me to advertise for a peeler. Anyone wishing potato rumbler to become potato rumbler Moma first peeler? Reply Delete
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Tina's Food I am a self-taught home cook and loves everything related to food, drink and baking to do. In my food blog you will find recipes that I either have composed yourself or have in my recipe collection. All pictures are photographed by Martin Gustafsson and are protected under copyright law. View my complete profile
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