Tagliatelle nero di sepia|al fruti di mare - Pastas Gallo : Pastas Gallo

Ingredientes

125 gr de Tagliatelle al Nero di Sepia GALLO

60 gr de Cebolla en dados pequeños

1 Ajo picado muy fino

130 gr de Tomate en dados pequeños

5 gr de Tomate concentrado

50 ml Vino blanco

1 Hoja de laurel

1/2 Sepia en dados

4 u de Gambas rojas

1 Cigala mediana

6-8 u de Mejillones

6-8 u de Almejas

Aceite, sal, pimienta y perejil fresco al gusto

Preparación

Paso 1

Pochar la cebolla y el ajo, añadir el tomate y cocinar unos minutos hasta que evapore el agua, añadir el tomate concentrado y rectificar de sal y pimienta.

Paso 2

Cortar la sepia en dados pequeños y dorarla a fuego fuerte; añadir las gambas y las cigalas y dorar durante 1 min.

Paso 3

En una olla, poner el vino blanco, el laurel, los mejillones y las almejas para que se abran levemente. Retirar del fuego y juntar en la sartén con la sepia, las gambas y la cigala.

Paso 4

Hervir la pasta en abundante agua con un poco de sal hasta que esté “al dente”. Añadir los frutos del mar y cocinar 2 min a fuego alto.

Paso 5

Retirar del fuego y añadir perejil al gusto.

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