POSITANO SEAFOOD PASTA
POSITANO SEAFOOD PASTA
This recipe was created for a client of mine, many years ago and it become in instant hit, but due to many reason the restaurant have to close its doors, in honouring to that I am sharing this recipe to everyone. Its one of my proud inventions.
INGREDIENTS
- 1/4 cup olive oil
- 3 clove of garlic
- 1/2 onion, sliced
- 8 black olives
- 8 chery tomatoes
- 1 pcs any Spicy sausage I use beef chorizo (or any spicy sausage will also do, but this is just optionals)
- 1 cup masterpiece Italian tomato sauce (recipe on website)https://sandradjohan.com/ultimate-italian-tomato-sauce/
- 12 clams
- 12 green clams
- 6 large prawns
- 70 gr Sun-Dried tomatos ( store brought or homemade recipe on website)(optional)
- 30 gr chopped mint
- 15 gr chopped thyme
- 15 gr chopped oregano
- 15 gr chopped rosemary
- 70 gr candied roasted paprika (optional)
- Salt and pepper to taste
- 4 tablespoon parmesan cheese
- 1 tablespoon chili flakes
- 600 grams cooked pasta (your choice)
- 1/2 cup parsley
INSTRUCTIONS
- In a large pan add olive oil, garlic , halved tomatoes, sliced onion, olives, cook and stir until all blend add the masterpiece Italian tomato sauce, sundried tomatoes (optional** see notes), and candied roasted paprika (optional** see notes) then the chili flakes.
- Once the tomatoes have started to blister, add more hot pepper (If you like it spice), chopped mint, oregano, thyme and rosemary, then add the seafood, cook and covered for about 4 minutes, uncover, raise the heat and continue to cook for another 2-3 minute or until the sauce thickens. Tasing often, Make sure it doesn’t burn
- Add the cooked drained pasta ad 1/4 cup pasta water, cook on his tossing for about 1 minute, if the pasta is to dry then add a little more pasta water, it should be almost creamy and thick. (Serve immediately), with a sprinkle of freshly chopped parsley. Enjoy.
- NOTES
- The sun-dried tomatoes and candied roasted paprika gives the pasta extra flavour and sweetness to the whole meal
