Tallarines al Succo di Mare
A classic Italian pasta dish that highlights fresh seafood flavors, combining tallarines with a selection of mussels, clams, and shrimp in a light tomato sauce base and fresh parsley.
35 min
Medium
Italiana
2 servings
The story behind
This dish transports me directly to a Mediterranean seaside terrace. The key is letting the seafood juices (the 'succo di mare') fuse with the pasta, creating a vibrant and character-filled sauce. Seeing the open mussels and integrated shrimp among the tallarines, as in the photo, captures the essence of honest and delicious cooking. It's a visual and gustatory feast ideal for sharing.
Instructions
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1Cook the tallarines in salted water until al dente.
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2In a large skillet with olive oil, sauté the garlic until fragrant.
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3Add the mussels, clams, and shrimp. If desired, add white wine and cover until the shells open.
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4Add the tomato puree and simmer for a few minutes to integrate the seafood flavors.
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5Incorporate the pasta directly into the skillet with the sauce and toss well to coat.
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6Serve on a plate, ensuring the seafood is visible on top.
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7Garnish with freshly chopped parsley to add a touch of color and freshness.
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