Ingredients:
6 cups washed clams
1 liter of tomato paste (puree)
2 cups vegetable broth
6 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
6 tbsp chopped capers
3 tbsp of light beer
3 tbsp butter
Salt and pepper
Preparing:
Gently fry the onion, red pepper, garlic and capers in butter to crystallize.
Add beer and mix well.
Add the tomato paste, vegetable broth, salt and pepper, mix well and let thicken.
Set aside hot, preferably in a double boiler.
Place a heatproof dish in a wok.
Cover lightly with water and place another bowl over.
Pour the clams in the bowl cover the wok and steaming until the texture indicates they are ready.
Bathe the clams in pomodoro sauce with rice and serve.
* Do not use the clams that do not open.
Ingredients:
250 g heavy cream
200 g fettuccine pasta
150 g shrimp
2 slices of eggplant
2 slices of zucchini
½ onion, chopped
½ red pepper, chopped
1 envelope of seafood broth
1tsp salt
Pepper
Preparing:
Cook the pasta according to directions and set aside.
Roast vegetables in a skillet over high heat.
Remove from heat and cut into strips.
Sauté the shrimps and vegetables for, in the same skillet, about 30 seconds.
Add cream and seafood broth.
Season it with salt and pepper.
Incorporate the pasta into the sauce.
Cook for 2 more minutes and serve.
Ingredients:
1 liter of chicken broth
1 ½ cups rice
½ kg mushrooms, cut into strips
½ stick butter
2 celery stalks, chopped
1 onion, chopped
1 tsp ground ginger
Salt and pepper
Preparing:
Cook rice with chicken broth, salt and ginger.
Fry the onion in butter.
Add the celery and when soft add the mushrooms.
Season it with salt and pepper.
Add the rice, stir and serve.
