Vermicelli Allo Scoglio

Preparation

1. STEP 1 OF 7

   Clean the different types of seafood: rinse the shells and soak them in salted water so they lose any sand trapped between the valves; rinse the crustaceans and do not shell them

2. STEP 2 OF 7

   Open the mussels and clams by cooking them with white wine and as they open, separate the mollusks from the shell (leave some whole for garnish); at the end of the operation, filter and set aside the liquid left at the bottom of the pan

3. STEP 3 OF 7

   In a large pan, soften a fine chop of onion in a few tablespoons of oil; then add the tomatoes, which you have peeled by dipping them in boiling water, removed the seeds, and coarsely chopped

4. STEP 4 OF 7

   Cook the scampi and prawns in the sauce and after a few minutes, also add the sliced lobster meat

5. STEP 5 OF 7

   Moisten with the cooking liquid from the clams and mussels, adjust the salt, and season with chili pepper

6. STEP 6 OF 7

   After 10 minutes, add the mollusks to the sauce and let them flavor before turning off the heat

7. STEP 7 OF 7

   Meanwhile, boil the vermicelli; drain them well al dente and toss them, mixing carefully with the sauce along with a sprinkle of chopped basil

Suggestions

• Pan

• Casserole

• Colander

General Information

Analysis

Macronutrients (100 gr)