Tripoline al ragù di mare

  • Difficulty


  • 350 g0SX0003
  • 500 g clams
  • 500 g mussels
  • 200 g prawn tail
  • 2 courgettes
  • 1 carrot
  • 1 leek
  • 2 cloves garlic
  • 200 g broccoletti
  • 1 small bunch Italian parsley
  • 2 tomatoes, ripe and firm
  • ½ glass dry white wine
  • 1 small bunch fennel
  • salt and pepper
Tripoline n° 3


Rinse the clams and soak them for a few hours to allow them to loose the sand, then scrape them. Clean the broccoletti, once rinsed and trimmed slice the carrot, the courgette and the leek into strips.Steam the vegetables, shell the prawn tails, remove the intestine thread and rinse them. Clean the squid and once dried chop them into bits. Blanch the tomatoes, peel deseed and drain them then dice them.Peel the garlic and once dried crush it, then chop the parsley and when rinsed break up the wild fennel. Drain the clams, place them in a pan, add a clove of garlic, the parsley, half of the wine and a tbsp of oil, allow them to open tossing the pan from time to time to allow them to open.Place the mussels in a different pan, add the leftover garlic and wine, the parsley, a spoonful of oil, then allow them to open over a high heat. Collect the shellfish in a bowl removing the shells and keeping the cooking liquid aside.Place the remaining oil in a pan, brown the prawn tails and the squids for 2 minutes stirring with a wooden spoon. Season with salt and pepper. Add the leek, the carrot and the mussels with the tomato then simmer for 2 minutes.Cook the pasta add the broccoletti florets 5 minutes before it is cooked. Drain the pasta al dente, mix it with the fish ragù, sprinkle with the chopped parsley and the fennel. Serve immediately.