The most famous recipe for Neopalitan pasta, or rather Neapolitano spaghetti, has nothing to do with Naples. It was invented in Yokagama by a chef serving American soldiers. This dish includes the remaining spaghetti and tomato sauce in the kitchen, as well as some ham, vegetables and mushrooms. The real Neapolitan cuisine is more typical of a combination of spaghetti with legumes, vegetables or seafood.
It is necessary
-
- 1/2 cup olive oil
- 4 cloves of garlic;
- 750 g canned tomatoes;
- chopped parsley;
- 1/3 cup capers
- 250 g sweet olives;
- 250 g of peeled fresh green peas;
- 250 g champignons;
- 2 kg of fresh mussels;
- 500 g shrimp;
- 250 g baby squid;
- 1/2 cup dry white wine
- salt
- pepper;
- 750 g pasta (long and thick);
- 1/3 cup olive oil
- 250 g anchovies;
- 1/4 cup chopped parsley
- 2 tablespoons of bread crumbs.
Instructions
Step 1
Wash the mussels thoroughly, clean them under the stream until the water becomes clear. Peel the shrimp by setting their shells aside. Soak the capers for one hour, changing the water periodically. Cut the olives in half, free them from the pits. Rinse under running water, deboned and chop the anchovies. Drain the tomatoes, cut them into quarters, and discard the seeds. Wash, peel and chop the squid.
Step 2
Rinse and dry the mushrooms, chop them and fry in a dry frying pan until the liquid evaporates, add 2 tablespoons of oil and half a clove of garlic and fry until golden brown. Remove the garlic.
Step 3
Saute the garlic clove in 1/4 cup olive oil over low heat in a wide skillet. When the garlic turns brown, add the mussels. Stir and remove those that have been opened. Throw away those that do not open - they are spoiled. When you're done frying the mussels, strain the liquid from the skillet through frequent cheesecloth.
Step 4
Sauté another garlic clove in the remaining oil, and when it turns brown add the tomatoes. Boil them for about 20 minutes, add white wine and then squid. Simmer for about 10 minutes more, then add the peas, olives, capers and sautéed mushrooms. Season with pepper and simmer again, after a few minutes add shrimp and mussels. Heat over low heat for 5 minutes, turn off heat, add parsley and stir.
Step 5
Sauté the last garlic clove in 1/3 cup olive oil, add the bread crumbs and, when the mixture begins to brown, the chopped anchovies and chopped parsley.
Step 6
Cook pasta al dente (strong core). Bring the mussel stock to a boil. Drain the pasta. Pour the broth into a frying pan with anchovies and bread crumbs, simmer the sauce over low heat for 1-2 minutes. Check the spices by adding salt and pepper if necessary.
Step 7
Preheat oven to 180C. Grease a skillet or baking dish 22 centimeters in diameter and 6 centimeters high. Line 3/4 of the pasta in a ring, leaving a hole in the middle. Fill the “ring” with the filling, cover with the remaining pasta, pour over the bread sauce and bake in the oven for about 40-50 minutes, until the dish turns golden. Serve warm.
