Open Lasagna with Sweet Tomatoes and Seafood
Pasta and Pizza • Italian
Description
Open lasagna with sweet tomatoes and seafood
Ingredients
- Squid 10 oz
- Clam juice 15 oz
- Pasta shells 15 oz
- Baking Tomatoes 30 oz
- Olives stuffed with lemon 5 oz
- Pearl barley 0 oz
- Garlic 2 cloves
- Spanish onions 1 head
- Ready-made dry lasagna sheets 12 pieces
- Olive Oil 0 fl oz
- Chopped Sage Leaves 0 oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a large skillet, sauté finely chopped red onion with minced garlic in olive oil, add barley, tomatoes, and olives, and simmer on low heat for 30 minutes.
Step 2
Add mussels and clams, stir, and wait until all shells open (remove any unopened mussels and clams).
Step 3
Add the squid meat (peeled) and cook for 1 minute, then remove it. Place the lasagna sheets in boiling salted water.
Step 4
Season the seafood mixture with salt and pepper, add parsley and 5 tablespoons of olive oil: the pasta will become slightly shiny. Toss the pasta with the sauce and serve.
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