Seafood Pasta in the Provençal Style

Name: Seafood Pasta in the Provençal Style
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6 Portionen
Ingredients: 6 piece tomatoes; 500 g cockles; 2 l mussels; 150 g parmesan; 1 feuille of laurel; to taste Salt; to taste Pepper; 1 bouquet of parsley; 12 piece almonds; 100 g black olives; 2 clove of garlic; 4 piece shallots; 4 c. à s. of olive oil; 7 piece fresh basil leaves; 1 verre of dry white wine; 1 petit bouquet garnish; 450 g pasta

Pasta

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This seafood pasta dish is a true tribute to Provençal cuisine. The cockles and mussels, bursting with marine flavors, blend perfectly with the sweetness of tomatoes and the intoxicating scent of fresh basil. A little dry white wine adds a touch of elegance to this convivial recipe, perfect for a sunny lunch or dinner with friends. I particularly like to add some almonds for a crunchy texture and a surprising contrast of flavors. A dish rich in colors and flavors, which smells of holidays and the Mediterranean!

Ingredients (17 ingredients)

6 piece tomatoes
500 g cockles
2 l mussels
150 g parmesan
1 feuille of laurel
to taste Salt
to taste Pepper
1 bouquet of parsley
12 piece almonds
100 g black olives
2 clove of garlic
4 piece shallots
4 c. à s. of olive oil
7 piece fresh basil leaves
1 verre of dry white wine
1 petit bouquet garnish
450 g pasta

Preparation (10 steps)

Preparation of shallots and bouquet garni

Thermomix® Setting

3 sec/Speed 5

Peel 4 shallots and put them in the Thermomix bowl. Chop finely for 3 Sek./Stufe 5. Set aside. Prepare a bouquet garni with the herbs of your choice and tie it up.

Cooking the almonds and cockles

In a saucepan, bring salted water to a boil. Add a bay leaf and a few sprigs of parsley. Cook 12 almonds and 500 g of cockles in it until they open. Drain and set aside.

Opening the mussels

Thermomix® Setting

Varoma/5 min/Speed 1 Varoma

Pour 1 glass of dry white wine into the Thermomix bowl. Add 2 l of mussels. Cook at Varoma/5 Min./Stufe 1, making sure the mussels open. If necessary, extend the cooking time by a few minutes. Drain the mussels and reserve the cooking juice.

300

Preparation of tomatoes

Peel 6 tomatoes, cut them into quarters, remove the seeds and vegetation water. Cut the pulp into small dice and set aside.

Cooking shallots and tomatoes

Thermomix® Setting

3 min/248°F/Speed 1 120

Pour 4 tbsp of olive oil into the Thermomix bowl. Add the chopped shallots and cook 3 Min./120°C/Stufe 1. Then add the diced tomatoes and bouquet garni. Cook 20 Min./100°C/Stufe 1.

180

Reduction of mussel juice

Thermomix® Setting

10 min/Varoma/Speed 2 Varoma

Filter the mussel cooking juice and pour it into the Thermomix bowl. Cook 10 Min./Varoma/Stufe 2 without the measuring cup to reduce the juice by half. Then add to the tomato fondue. Season with salt and pepper.

600

Cooking the pasta

Meanwhile, bring a large saucepan of salted water to a boil and cook 450 g of pasta according to the package instructions.

Preparation of the basil/garlic sauce

Thermomix® Setting

5 sec/Speed 8

Wash and put 7 to 8 fresh basil leaves in the Thermomix bowl. Add 2 peeled cloves of garlic. Chop finely for 5 Sek./Stufe 8. Add the remaining olive oil and mix 10 Sek./Stufe 3.

Assembly of the sauce

Thermomix® Setting

20 sec/Linkslauf Speed 2 Reverse

Add the mussels, cockles and almonds to the tomato sauce in the Thermomix bowl. Add the basil/garlic preparation and mix gently 20 Sek./Linkslauf Stufe 2. Add 100 g of pitted black olives cut into rounds.

Service

Drain the pasta as soon as it is al dente and arrange it in a hollow dish. Coat with the sauce. Wash and chop the parsley. Sprinkle the dish with it. Serve the dish very hot with grated parmesan.