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Bavette with scallops and shrimp tails

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2

INGREDIENTS PER 4 PEOPLE

hot pepper
cherry tomatoes (Pachino type, if possible), 3,5 oz
bavette (Italian pasta), 14 oz (spaghetti, 14 oz)
scallops, 5,3 oz
white wine, 1 glass
salt
parsley
shrimps, 5,3 oz
olive oil, 1,4 oz
garlic, 1 clove

PROCEDURE

Take a pan with water and put on the scallops with their shell. When the shells are open, take the scallops. In another pan, cook the shrimps, cut the heads and join with the scallops. Now is the time for the sauce: take a pan with olive oil, garlic, hot pepper and after ten minutes add the Pachino tomatoes and white wine. Later add the shrimp tails and scallops. Sometimes it’s necessary to add salt. Now it’s the time for cooking bavette: take a pan with water and salt, and cook it for 8 minutes.
Now join the sauce with the bavette. If you want, take the parsley and put in it. Taste it!

Thanks to: Cucinare Pesce

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