Surmullet Fillet With Vongole In White Wine And Bisque Sauce Food

PASTA ALLE VONGOLE

Steps:

• Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
• Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.

SPAGHETTI ALLE VONGOLE IN BIANCO (WITH WHITE CLAM SAUCE) RECIPE

Steps:

• Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded.
• Allow clams to cool slightly, then pull meat from shells; save a few shell-on clams per serving for garnish. If clam meat is large (for example, from larger littleneck clams), you can roughly chop it.

SPAGHETTI VONGOLE

Steps:

• Bring a large pot of water to a boil. Add a generous amount of salt (at least 2 tablespoons) and the pasta and stir to separate. Cook until 3 minutes short of al dente (according to package directions), then drain.
• Meanwhile, heat the oil in a large straight-sided skillet over medium heat. Add the garlic and cook until fragrant and sizzling, 2 to 3 minutes. Add the pepper flakes and crushed tomatoes, season with salt and cook until the tomatoes are slightly softened, about 5 minutes. Add the wine and bring to a boil for 1 minute. Add the clams and cover for 2 to 3 minutes. Uncover and cook, stirring, until the clams open. Discard unopened clams.
• Add the pasta to the skillet along with the parsley, cheese and butter. Cook, tossing and stirring and drizzling with olive oil, until the pasta is cooked through and the sauce is silky and thickened. Serve drizzled with oil and sprinkled with cheese and parsley.

SURMULLET FILLET WITH VONGOLE IN WHITE WINE AND BISQUE SAUCE

Steps:

• Preheat the oven to 135C (400F). Cherry tomatoes cut in half and put on a baking sheet. Add smashed garlic cloves, thyme. sugar, olive oil and stir well. Place into the oven for 1 hour.
• Clean the fish, gut, remove the heads and separate the fillets. Skeletons and heads are left on the sause. Each fillet season with salt and white peper.
• Now cook the sause. Preheat the oven to 250C (482F), On a baking sheet with parchment lay the skeletons of red mullet, the white part of the leek, onions, garlic, thyme and tomato paste. Add the butter and all mix well. Put into the oven for 15 minute Finished base for the sauce put in a pot, still a little fry and pour dry white wine. Evaporate by half, then add 200 ml of water and evaporate by half again. Filter through the sieve and send the liquid back into the pan, add worm creame and butter, stir well, bring to taste with salt and white pepper.
• Vegetables for tartare peel and cut into small cubes, mix in a bowl with capers and olive oil. Season with salt to taste. Put it in the refrigerator.
• Warm up the olive oil, add butter, thyme and smashed garlic cloves, give the aroma to open up. Add vongole and fry them for one minute. Pour wine, salt, cover with a lid and cook for 3-5 minutes.
• It remains to fry the fillet. Fry it in a mix of olive oil and butter on parchment wit garlic and thyme. Cooked fillet dry on a paper towel to get rid of excess fat.
• Lets served our dish. At the bottom of the plate pour the sauce. Lay the fillet on top. Nearby lay vongole and pour them in the sauce in which they languished. Next spread the sun-dried tomatoes, and Tartar. You can decorate as desired with herbs, fresh tomato and capers.
• Bon appétit! I will be glad to answer all your questions.

LINGUINE CON LE VONGOLE

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
• Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
• Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

SPAGHETTI VONGOLE

Steps:

• In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
• Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.