Fettuccine with clams, sea bass, vegetables and ginger
Cooking time: 20 minutes / Serves – 4
INGREDIENTS
- Fettuccine 300 g
- Clams 300 g
- Sea bass fillet 120 g
- Zucchini 100 g
- Carrots 100 g
- Cherry tomatoes 150 g
- 4 Zucchini flowers
- Fresh ginger 20 g
- Extra Virgin Olive Oil 4 tablespoons
- 1 Garlic clove
- Parsley to taste
- Salt to taste
METHOD
1 - Wash the clams thoroughly and let them purge for about 25 minutes in cold water with 1 tablespoon of salt. Heat 2 tablespoons of oil and garlic in a pan, add the clams, and cover.
2 - Cook for about 5 minutes, until the clams have opened. Shell 3/4 of them, strain the cooking liquid, and set aside. Meanwhile, cook the fettuccine in boiling salted water.
3 - In a large skillet, cook the diced carrots with 2 tablespoons of oil for 5 minutes, seasoning lightly with salt. Add the diced zucchini and, after a few minutes, the cherry tomato segments. Season with finely chopped ginger.
4 - Add the skinned, boneless, and chopped sea bass fillet. Pour in the clam cooking water and cook for 5 minutes.
5 - Drain the whole wheat tagliatelle 104 al dente and add it to the sauce. Add the zucchini blossoms, cut into strips, and the chopped parsley.
6 - Stir to combine the Flavors and serve.
Enjoy!
