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Seafood pasta

Seafood pasta

It tastes of sea and soft breeze this yummy and very healthy dish! The recipe mixes the slow-release carbohydrates of the whole grain pasta, able in this way to prevent the dangerous blood sugar spikes, and the precious contents of seafood, namely the proteins, the minerals, such as selenium, a powerful antioxidant and immunostimulant, and fatty acids, protective of the heart. And the final healthy note is given by tomatoes, rich in lycopene, useful to counteract the free radicals.

Ingredients

320 grams of whole grain durum wheat pasta in the form of spaghetti or linguine
600 grams of clams in their shells
800 grams of mussels in their shells
8 prawns
200 grams of tomatoes
Half a clove of garlic
1 tablespoon of chopped parsley
Half a glass of white wine
Yellow chili pepper
Extra virgin olive oil
Sea salt
Clean the clams and the mussels under running water, scrape the shells. In a large frying pan pour a little olive oil and add half a clove of garlic, chopped. Heat and add clams and mussels, stir and cook until the shells open. Remove some shells and separate the mollusks that you will put again in the pan. Add the parsley, some slices of chili pepper and the peeled prawns. Pour the white wine and let it evaporate, cook for about 5 minutes. Add the tomatoes cut into half or quarters, stir and cook for about 2 minutes. Then, remove from the heat. Cook the pasta in accordance with the timing reported on the pack, when there are 3-4 minutes left at the end of cooking place again the sauce on the heat. Drain the pasta al dente and put in the pan with the fish sauce. Add a ladle of the cooking water of pasta, mix and serve.
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
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