Cockle |prawn |tomato Sauce

Marinara Spaghetti

multifarious of marine product in the form : 200 g big cockle ( clams),

200 g prawn, 200 g black cockle ( black mussel)

7 spoon pure olive ( extra virgin olive oil)

6 garlic, cuts in two

1/2 glasses vermouth

cherry tomato sufficiently, cuts in two

peterseli and basil leaf sufficiently, choped up is smooth

salt and black pepper of powder sufficiently

pure tomato sufficiently

300 g spaghetti

tomato sauce sufficiently

aluminium foil

way to cook:

1. Cleans cockle, prawn, and black cockle. Heats olive, fried garlic so fragrance. Enters cockle, prawn, and black cockle, scrambled finite of all marine product until changes colour, adds vermouth, cherry tomato, peterseli, and bacil leaf chops up, scrambled so boiling, adds salt and black pepper.

2. Heats a few olives, enters material no1, boiled again.

3. Braises spaghetti in water which has been spiced with matured finite salt of al dente ( matured but not sarmentose), leak. Scrambled spaghetti with no2, sows with peterseli chops up and adds tomato sauce when needed. Puts down above heatresistant dish, posts over aluminium foil, then grilled diving 15 minutes.

4. Serves

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