Mussels and Shrimps Spaghetti

Fresh and fragrant, relatively fast to prepare...
The secret to the fullness of the flavour is to keep the water from the mussels and to prepare a stock with the shrimps shells. The precious liquids will contribute enormously to the flavour.
Usually the fresh parsley is added but I advise to use both parsley and basil. This hint will assure a further unmistakably Mediterranean flavour.   



INGREDIENTS:
Servings: 2


160g spaghetti
100g mussels (without shells)
10-12 shrimps
10-12 cherry tomatoes
2-3 garlic cloves
chilli
fresh basil
fresh parsley
salt
EVO oil 

1. Peel the shrimps and devein them, keep the shells.


 
2. Pour a couple of tablespoons of olive oil into a frying pan and add 1 garlic clove cut into halves.
3. Fry the shrimps shells and heads till they get orangey.

4.Add half a glass of water and cook for 2-3 minutes over a high heat.


5. Pour the mussels water to the pan and keep cooking for 2-3 minutes more.
Note: If you were using the fresh mussels, cook them till they are open in another pan and keep the water.

Note: I usually use the frozen mussels for this recipe, so I unfreeze them and use the water.



6. Make a little cut over the cherry tomatoes' peel.

7. Cook spaghetti half way (if the package indicates 14 minutes of cooking, cook for about 10) and while you are boiling spaghetti, boil cherry tomatoes for 2-3 minutes, then peel their skin.

8. Pour 2-3 tbs of EVO oil in a pan and heat it with a garlic clove.
9. Filter the shrimps stock and add it to the pan.

10. When spaghetti are almost ready drain them, keeping some of their water and finish cooking in a pan with the shrimps' stock.

11. Cut peeled cherry tomatoes into halves and add them to spaghetti along with the peeled shrimps and mussels. Cook till spaghetti are ready.
Note: If it gets too dry add some water that you kept from boiling of spaghetti. 
12. Chop some fresh parsley and basil finely and add the herbs to the dish.

 

  

BUON APPETITO !!!!