Spaghetti mare e bergamotto
Ingredients
(for 2 people)
Spaghetti Berruto 250 Gr
Mussels 10
Clams 10
octopus 1 tentacle
calamari 1
prawns 2
Head and bones of 2 sea bass or sea bream
Half carro
1 celery leaf
Half onion
A bunch of parsley
1 kg of ice
100 ml white wine
Lemon or bergamot
Preparation
For the fish broth
Pour a drizzle of oil and a clove of crushed garlic into a saucepan, fry for a few seconds, add the sea bass heads, the prawns heads, the carrot, the celery and the chopped onion, leave to toast for a few minutes on a cheerful flame. Add the ice and leave on medium heat for half an hour! In a pan pour a drizzle of extra virgin olive oil with a clove of crushed garlic, pour mussels and clams and let them open and blend with the white wine. Lower the heat as soon as they open and pour in the rest of the fish, cook for 5 minutes. Cook the pasta and halfway through cooking, drain it and put it in a pan with the fish. Continue cooking by adding the broth we prepared earlier as if it were a risotto. When the pasta is cooked, add chopped parsley, pepper and citrus peel and serve.
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