Pasta with Seafood Gratin
Ingredients for 6 people:
500g defrosted shrimp
1 kg of clams without sand
1 kg of mussels
300 g gluten-free pasta, I used lentil penne pasta
3 tablespoons of olive oil
The white part of 2 leeks, cut into slices
2 ripe tomatoes, cut into cubes
300 g of sliced fresh cogumelos
2 heaping tablespoons of tomato pulp
2 tablespoons of butter
1 chopped onion
2 minced garlic cloves
4 level tablespoons of sweet or sour flour
200 ml of fresh cream
200 g grated mozzarella cheese
2 bay leaves
minced sauce
Shall
Pepper
Nutmeg
Preparation:
1. Peel the shrimp, reserve the shells and remove the gut.
2. In a pan with plenty of boiling water, add salt, half a tablespoon of oil and the pasta.
Stir well with a fork and cook for the time indicated on the package.
3. Meanwhile, in a large pan, place the clams and mussels.
Cover and cook over high heat for 5 to 10 minutes until all the seafood opens.
4. After the pasta is cooked, remove it and drain it.
Rinse the pasta lightly under running water so that it does not overcook.
5. After the shellfish has been opened, remove from the heat and let it cool down a bit.
6. In another pan with half a liter of water, add some salt and the shrimp shells.
Let it boil for 15 minutes.
7. Remove the shellfish and set aside.
Also reserve the broth left in the bottom of the pan.
8. In a cloth strainer, strain 300 ml of shrimp shell broth and 300 ml of reserved seafood broth (mussels and clams) to make 600 ml.
To the broth, add the sprinkle and stir very well with a wire rod.
9. In a pan, heat the butter, onion and garlic.
Stir and let it cook without letting it brown.
When sautéed, add the broth mixed with the sprinkle.
Stir with the wire rod and when it starts to thicken, add the cream.
Mix well and turn off the heat.
Season with a little salt, pepper and nutmeg to taste.
Stir very well and set aside.
10. In a large skillet, heat the remaining oil, bay leaf, leek and tomato.
Stir and let it cook very well until the tomato starts to break down.
When sauteed, add the mushrooms and cook until they release the water.
11. After everything is well cooked, add the prawns.
Season with salt and pepper.
Saute everything very well until the prawns take on color.
Remove the bay leaves.
Add the shellfish, tomato pulp and chopped parsley.
Involve very well.
Finally, mix in the white sauce you prepared.
12. On a baking tray, spread half of the mixture on the bottom.
Place the pasta on top and cover with the rest of the prepared sauce.
Finally, sprinkle everything with the grated cheese.
13. Place in a preheated oven at 190°C and brown for approximately 25 minutes.
When golden, remove and serve.
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