Spaghetti with Clams and Porcini Mushrooms
Pasta and Pizza • Italian
Description
Spaghetti with Clams and Porcini Mushrooms
Ingredients
- Clams (Vongole) 0 oz
- Salt to taste
- Spaghetti 10 oz
- Saffron to taste
- Baking Tomatoes 15 oz
- Olive Oil 4 tablespoons
- Shrimp 10 oz
- Porcini Mushrooms 0 oz
- Parsley 1 stem
- Garlic 3 cloves
- Hake 1 piece
- Onion 1½ pieces
Step-by-Step Guide
Step 1
Remove the gills from the fish head, clean the shrimp (or use pre-cleaned shrimp), finely chop the tomatoes, and soak the mushrooms in warm water if using dried ones (fresh ones just need to be washed). Cut half an onion into wedges and finely chop the whole onion.
Step 2
Place the fish head, onion wedges, one clove of garlic, and parsley in a large pot. Cover with water and bring to a boil, then reduce the heat and simmer for 30 minutes.
Step 3
Rinse the clams under cold water. Discard any with damaged shells and those that do not close immediately when touched.
Step 4
Heat the olive oil in a skillet, add the finely chopped garlic and onion, and sauté, stirring, for 8 minutes until the onion turns golden brown. Add the shrimp, clams, and 50 ml of water. Cover and cook for 10 minutes. Then remove any clams that did not open.
Step 5
Meanwhile, finely chop the mushrooms and add them to the skillet along with the tomatoes. Cook for another 5 minutes.
Step 6
Pour the fish broth into a clean pot, add saffron and a pinch of salt, and bring to a boil. Add the spaghetti, bring to a boil again, and cook for another 10-12 minutes until soft. Drain the water and toss the spaghetti into the skillet with the sauce. Shake the contents of the skillet and serve immediately.
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