Seafood ragu sauce
The clam refill is made by heating the clams that have been removed from the sand until the mouth opens, and then straining the juice. It's packed with flavor, so be sure to use it without throwing it away.
If you don't have the clam refill, you can use broth soup or bonito soup as a substitute.
Please also refer to this page for information on the ingredients introduced in this recipe.
If you don't have the clam refill, you can use broth soup or bonito soup as a substitute.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Chop the ingredients A into small portions.
2
Heat olive oil, garlic and red chili pepper in a frying pan, add [1], salt and pepper, and add white wine. Simmer a little to remove any alcohol.
3
Add the clam refill, simmer further, add tomato sauce and parsley, and simmer over low heat.
Materials 4 people
-
[A]
- shrimp
- 60g
-
- squid
- 100g
-
- Scallops
- 90g
-
- Clams
- 70g
-
-
Olive Oil
Ardoino Extra Virgin - 20cc
-
Olive Oil
-
- garlic
- 2 tbsp
-
- Small hawk claws
- 1 bottle
-
- Clam refill soup
- 80cc
-
- White wine
- 60cc
-
- Tomato sauce
- 130cc
-
- parsley
- A little
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
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