Pappardelle recipe with seafood

Ingredients to make Pappardelle with seafood:

• 250 gr papardelle
• prawns
• 200 gr of fresh clams
• 2 ripe tomatoes
• 1 clove garlic
• 1 monkfish tail
• a chilly (optional)
• Salt
• Pepper
• 2 bay leaves
• water or vegetable broth
• 2 tablespoons of white wine
• oregano
• 200g of fresh mussels
• 2 prawns per person
• extra virgin olive oil

How to make Pappardelle with seafood:

1. Wash the clams well and soak them for 1 hour with water and a little salt to expel the sand
2. We will also remove the adiposities from the shells of the mussels and wash them. If you are not going to cook them yet, you can keep them in the fridge wrapped in a damp cloth.
3. We will put them to cook, and we will do it at the same time.
4. In the bottom of a casserole or frying pan, we put the wine and a bit of water, and bring to a boil with a bay leaf.
5. Introduce the molluscs and let them cook covered for 4 minutes over high heat.
6. Here ready, we reserve. Do not throw away the cooking water.
7. Let’s go with the bulk of the recipe, first we peel and chop the tomatoes.
8. Then we will fry the sliced ​​garlic, together with a little filleted chili pepper and another bay leaf in a drizzle of extra virgin olive oil, until golden brown.
9. Meanwhile, we clean the monkfish. With a knife we ​​slice the central spine and remove it, leaving two fillets.
10. Then we remove the soft skin that covers the meat, wash the pieces with water and cut them into small pieces.
11. Remove the garlic from the pan and reserve it. In that same oil we brown the prawns that we will have cleaned under the tap.
12. Add the well-drained monkfish.
13. Once the monkfish is golden, we reserve it with the prawns.
14. In that same pan we add the tomato, a pinch of salt and pepper and we calmly stew it, taking all the aromas left by the seafood and fish.
15. Do not go overboard with the salt since later we will add the cooking water for the mollusks, and they can add salt to the dish.
16. We are going to clean the beards of the mussels and eliminate clams and closed mussels.
17. We will also extract the ugliest specimens to later add them to the shell-less sauce.
18. When the tomato is fried, we will add some of the cooking liquid from the clams and mussels, carefully and decanting it in case there is still some sand, and we will let it boil until it is well integrated but without consuming all the liquid.
19. We rectify salt if necessary and turn off.
20. We add the ugly shell less mussels, the clams and 3-4 peeled prawns to achieve a more attractive visual effect.
21. Do not renew so that the seafood does not overcook. Sprinkle with oregano.
22. We leave it reserved outside the fire.
23. Let’s go with the pasta, we cooked it in a vegetable broth with a little of the mollusk cooking broth, some olive oil and salt, but you can cook it in salted water as usual.
24. As the sauce has little liquid, so that it does not remain dry, we wash the pasta in cold water and smear it with oil. In addition, so you can reserve it until lunchtime.
25. Shortly before eating, you sauté it in a pan over low heat…
26. And you add the decorative viands, that is, the mussels with their shells and large, whole prawns so that they are hot.
27. Put the sauce back on the heat and stir for a minute over medium heat so that it also reaches temperature.
28. We assemble the plate, placing the seafood on the pasta and serving the sauce on top, and that’s it.