Shells (pasta) on the Red Sea

Delicious pasta recipe with shellfish from the Red Sea

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4

Today, I propose a simple yet impactful recipe: pasta with shellfish from the Red Sea. This dish is not only delicious but also a quick choice for a savory dinner. With its Mediterranean flavors, it will transport you to the sunny shores of the Red Sea.

Ingredients:
- 300 g pasta (preferably spaghetti or linguine)
- 400 g fresh shellfish (or frozen if fresh is not available)
- 4 tablespoons extra virgin olive oil
- 4 cloves of garlic, finely chopped
- 1 chili pepper (optional, for extra spice)
- 200 ml dry white wine
- 1 bunch of fresh parsley, chopped
- Salt and pepper to taste
- Freshly squeezed lemon juice (for serving)

Step 1: Boiling the pasta
Start by filling a large pot with water and adding two tablespoons of salt and two tablespoons of olive oil. Bring it to a boil over high heat. When the water reaches a boil, add the pasta. Don’t worry if they stick a little; stir them gently, but don’t overdo it, as they will separate during cooking. Cook according to the package instructions, usually about 8-10 minutes, until al dente.

Step 2: Preparing the shellfish
While the pasta is boiling, take a large skillet and heat the olive oil over medium heat. Add the chopped garlic and, if using, the chili pepper. Sauté for 1-2 minutes until fragrant, being careful not to burn them. Then, add the shellfish and pour in the white wine. Cover the skillet and let them cook for 5-7 minutes or until the shellfish open. Discard any shellfish that remain closed, as they are not edible.

Step 3: Combining the ingredients
When the pasta is ready, drain it but reserve a bit of the cooking water. Add the pasta to the skillet with the shellfish and mix everything well. If the sauce is too thick, you can add a few tablespoons of the pasta water to achieve the desired consistency. Season with salt, pepper, and chopped fresh parsley.

Step 4: Serving
Serve the pasta hot, drizzled with freshly squeezed lemon juice. This pasta recipe with shellfish from the Red Sea is perfect to be paired with a crispy green salad and a glass of dry white wine.

Practical tips:
- Ensure the shellfish are fresh: they should be closed or close easily when tapped.
- You can also add other seafood such as shrimp or calamari to diversify the recipe.
- If you want a creamier sauce, you can add a bit of cream at the end.
- Experiment with herbs like basil or dill to add a personal touch.

This pasta recipe with shellfish from the Red Sea is not just a meal, but a culinary experience that brings a touch of sunshine to every plate. Delicious, healthy, and quick, it’s an ideal choice for dinner on busy days. Enjoy!

 Ingredients: -a package of 350 g of large shell pasta-700 g of chopped tomatoes-270 g of spinach-400 g of ricotta cheese-200 g of telemea cheese-a large clove of garlic-2 tablespoons of olive oil-salt, pepper