Vermicelli with seafood is a tasty seafood first course typical of Italian cuisine. The pasta is dressed with a delicious sauce made from mussels, clams, fresh lobster meat, scampi, prawns, ripe tomatoes, onion, basil and white wine. Everything is enhanced with extra-virgin olive oil, salt and chili pepper for an authentic, spicy flavor.
Clean the different types of seafood: rinse the shells and leave them to soak in salted water so they lose any sand trapped between the shells; rinse the crustaceans and do not peel them
Open the mussels and clams by heating them with the white wine and, as they open, separate the mollusks from their shells (leave some whole for garnish); at the end, strain and set aside the liquid left in the bottom of the pan
In a large pan, soften a finely chopped onion in a few tablespoons of oil; then add the tomatoes that you have peeled by plunging them into boiling water, removed from their seeds and roughly chopped
Cook the scampi and prawns in the sauce and after a few minutes also add the lobster meat sliced into pieces
Moisten with the cooking liquid from the clams and mussels, season with salt and flavor with chili pepper
After 10 minutes add the mollusks to the sauce and let them absorb the flavors before turning off the heat
Meanwhile cook the vermicelli; drain them well while still al dente and sauté them, mixing carefully with the sauce along with a sprinkling of chopped basil
Frying pan
Saucepan
Colander
Italy
| Energy (kcal) | 121 |
| Carbohydrates (g) | 11.67 |
| of which Sugars (g) | 2.33 |
| Fat (g) | 3.38 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 11 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.06 |
