Tolilot Crusing Vidoes

bass, clams and saffron

First of all I want to thank Robert of foodbook.it for giving us the go ahead to the publication of his recipe, I really wanted because the sauce sea bass to me has always loved it. Of course I have some 'modified the original recipe because I used pure saffron instead of sachets, resulting in a taste a bit' fuller, richer. For the rest, I was absolutely faithful to what is proposed by him,

The doses listed below are there to about 250 g of pasta (the best format? Spaghetti course ... )

Ingredients:

500 g. cherry tomatoes (or cherry piennolo)

200 g. sea \u200b\u200bbass (pulp or fillet)

250 g. clams

1 tablespoon pure saffron threads in

freshly chopped parsley

Extra virgin olive oil

Sale

pepper to taste (or pleasure)

Let the saffron soak in an airtight container with a little hot water for an hour.

Meanwhile start preparing the sauce by opening the clams in a saucepan with a little salted water over medium heat for a couple of minutes. We filter the water of clams being careful to keep it aside and remove the clams from the shells because we need for the sauce. In the meantime, if we are lucky enough to have the flesh of sea bass fillet or clean already cut everything to cubes about 1 cm per side, or if we have a beautiful bass with a lot of head and then pins we need to clean and fillet ...

In a large skillet set ourselves a generous fund of olive oil and let fry a clove of garlic and chili pepper (if desired). In order to prevent burning of the oil and fry garlic and chilli remove first, then add in cooked tomatoes have been washed and divided into four sections. Let dry for a few minutes, pour white wine and add salt.

At this point we can add to the gravy cubes of sea bass and clams in shell, and cook every now and then blending with water from the clams. A few minutes before finishing the sauce add saffron and a handful of chopped parsley.