Refined light paste with seafood in creamy sauce is prepared very simply, and the taste will please even the most exacting gourmets.
It is required to you
- - 400 g of paste;
- - 250 g of cream;
- - 50 g of sour cream;
- - 400 g of mix of seafood;
- - 100 g of a desi;
- - 2 g of ground white pepper;
- - 2 g of rosemary;
- - 5 pieces of a carnation;
- - salt to taste.
Instruction
1. For a start prepare mix from seafood. It is possible to take ready for weight in shop, but it is better to make. Two squids, two octopuses, about ten shrimps, ten mussels will be necessary. Generally, everything depends on your flavoring preferences. Some don't love a mussel or love more shrimps.
2. Carefully wash out all seafood in cold water, remove superfluous, clean and cut on small pieces. Shrimps and small mussels it is possible to give entirely. Put the cut seafood in a clean cup, salt and mix. In a small cup drench with boiled water a carnation, let's it steam out several minutes and put to seafood. Fill in with a small amount of warm boiled water, but isn't hotter. Let's infuse ten minutes. Take out and dry a little. It is possible to lay out on a paper towel. Remove a carnation.
3. In a big frying pan kindle oil and fry on it fifteen minutes seafood. Add to them cream and extinguish fifteen more minutes, having covered.
4. Take a pan, pour cold water, add some salt to it and put on a plate. As soon as water begins to begin to boil, put in it paste. It is the best of all to take egg long and flat, it is possible to take thick pasta. Lay out ready pasta in a plate.
5. Add sour cream, pepper, salt and rosemary to seafood, mix. Switch off a plate, but a frying pan don't remove still a couple of minutes. Lay out seafood in creamy sauce on a dish with ready paste.