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Easiest Way to Make Yummy Amore per il Mare (Pasta di Pesci).....Love of the Ocean (Pasta

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Amore per il Mare (Pasta di Pesci).....Love of the Ocean (Pasta

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The ingredients needed to make Amore per il Mare (Pasta di Pesci).....Love of the Ocean (Pasta:

  1. Get 2 dozen of little neck clams.
  2. Prepare 2 lb of jumbo shrimp.
  3. Prepare 2 lb of large scallops.
  4. Prepare 2 lb of cod fillet.
  5. Take 1 lb of linguine pasta.
  6. Provide 1 bottle of pino grigio white wine.
  7. You need 1 head of garlic.
  8. Use 4 of plum tomatoes.
  9. Get 1/4 cup of fresh basil.
  10. Use 1/4 cup of fresh parsley.
  11. You need 2 of lemons.
  12. You need of olive oil.
  13. Use 1 tsp of butter.
  14. Provide of salt & pepper.
  15. Provide of crushed red pepper.

Steps to make Amore per il Mare (Pasta di Pesci).....Love of the Ocean (Pasta:

  1. In a pan add lil olive oil & butter on medium heat & cook salt & peppered scallops & cod fish & set aside.
  2. In a separate pot add olive oil on medium heat & cook sliced garlic until clear. Add white wine & clams diced tomatoes & cook until wine is reduced & clams open. Take clams out of the pot & set aside..
  3. In a separate pot boil & salt water & cook pasta until aldente. Drain pasta & put back in the pot with some of the broth & mix to keep pasta from sticking..
  4. Add shrimp, scallops & fish to the broth with half of the juliened basil & chopped parsley. Once the shrimp are cooked add back the clams..
  5. In a large serving platter, plate the linguine & pour over the seafood & sauce & garnish with the remaining basil & parsley & sprinkle on a lil crushed red pepper..
  6. Eat & enjoy.

Lo ritirate dal fuoco e lo lasciate in infusione coperto per trenta minuti. Lo introducete in una casseruola larga e lo fate ridurre a fuoco vivo fino a che presenta una. Il Persico al forno è un secondo piatto di pesce veloce e gustoso; una ricetta semplice per cucinare il filetto di persico morbido e saporito! Grazie all'aggiunta di una marinatura di aromi profumati come menta, prezzemolo e buccia di limone che vengono trattenuti nella carta in cui viene racchiuso il filetto durante la cottura in forno. In questo modo il pesce persico si cuocerà senza.

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