Pasta ai frutti di mare

Winter is here and even if it not as cold as it can be, it still feels a long way from Italy... one of our favourite places to be. Alas, we have one small way of consoling ourselves until next time. Italian food and wine! Today we go to the small village, Hornbæk, that was once a fisherman's village, but by now is one of the better summer resorts for the Danes. Still, there is a fishmonger on the harbour. The harbour no longer has any fishing boats and the fishmonger, we suspect, gets all his commodities from Copenhagen. We pick up some venus clams and since we already have langostini and mussels we are all set for a great dish of seafood pasta, or as they say in Italy, Spaghetti ai frutti di mare.

It is the easiest thing to make:

Briefly fry some finely chopped shallots, garlic and one de-seeded chilli in olive oil. Add a tin of peeled tomatoes and let it simmer until the onions soften. Add a couple of glasses of whitewine.

In the meantime you should be boiling the pasta - for this dish linguini is better. When the pasta is 5 minutes from done add your seafood. For us (4 persons) it was one langostini per person, two handfulls of mussels and 600 gr of venus clams. (Sorry about the different measures, but some of it was bought and split the night before - see Jambalaya). Put a lid on and let it cook/steam for 5 minutes. When the pasta is ready mix it altogether with some chopped parsley and serve.
Today we again try the Toledana Gavi di Gavi and it is very good. If you are a regular reader you may recall us mentioning it earlier. The thing is, we bought a case of them and we liked it very much. That has led us to try it out with different dishes, but this  time it is perfect.