Bah what?! Yes, yes, I wrote " hulls in wine and not " rooster in wine". First, because it's not really really season, because then er ... I will still not eat a fellow, eh? True, it has happened here. It would pipoter you to say otherwise. Pandan but admit that it was the worst kind . Bird I am, of course, but my tolerance (or my stupidity, it's like you want you ChoiZ ') has limits. So I said well, "Hull wine" and not " rooster in wine". You always follow?
Preparation 10 minutes, cooking 20 minutes all inclusive is that it's quick and not so good. Basically, it made for this. So ... Covers
wine
Ingredients (serves 4) 500ml
clam [ Ed (reprint of 26 July 2009): OOPS! You can correct "clams" with "shells" please ], 150 g dry tagliatelle with cuttlefish ink, a handful of a mixture of fresh algae, 2 generous tablespoons salted butter , 100 ml dry white wine, 4 sprigs parsley fine, 1 clove garlic, white pepper
Procedure
Cook pasta al dente in plenty of boiling salted water with a drizzle of olive oil. After cooking, drain and pass under cold water for a few seconds and set aside. Rinse the seaweed in cold water, drain, then cut into chiffonade. Also rinse the shells in a large bath of cold water twice, delete the ones that date back to the surface. Peel the garlic and chop finely. Wash, drain and wipe the parsley. Finely chop the leaves.
In a skillet, melt 1 tablespoon butter over low heat. Add clams and stir for 1 minute. Add the white wine, parsley and chopped garlic, pepper, then add the remaining butter. Mix to coat the hulls. Cover. Let cook for 3 minutes, then remove from heat. Keep covered for another 2 or 3 minutes.
Pour cooked pasta into a large bowl. Sprinkle lightly with the cooking juices hulls careful not to drop the shells. Stir and keep warm. Separate shells shells [ note: If Nobody to spy on you or surprise you, suck the soft shells, still coated with sauce is fat and well goutu is too booon too! ]. Serve immediately in individual dishes hollow.
What you drink with it? Easy enough: a good Montlouis-sur-Loire dry, please! Not find Remus Jacky Blot, alas, but it was already very good. Of course, airhead, I forgot the name ... Rhaaalala, Cui then, I swear, eh! :-S
Bon appetite
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