Problem Steering Boat

Parpadelle puff

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For two people, although some cash left over .
Ingredients:
parpadelle
for 200 grams. durum wheat semolina
2 medium eggs

----------- 200 grs. Prawn
200 grs. clam
200 grs. Belgian mussels

1 green pepper 1 tomato
1 / 2
chilli oil 2 tablespoons extra virgin olive
1 teaspoon garlic confit
2 tablespoons dry white wine
salt and freshly ground black pepper

do Mode:
first thing I do is clean the prawns and book their heads, put the clams in a bowl with salt water to loosen the sand and scrape the mussels with a knife, although the Belgians usually come pretty clean.
Prepare fresh pasta, step by step if you want to see here, and here

Once stretched the dough, I cut with a knife cutters because the machine is not this width, you just have to bend it with a knife and make some cuts, leaving the width that we like, in this case I've left quite wide. 2 to 3 cm.
I put plenty of water in a saucepan and when it begins to boil add 3 tablespoons of salt and I put the pasta with a couple of minutes is enough, drain and reserve.

put a skillet heat the oil and echo the heads of the prawns, stir-fry over high heat left by crushing with a spoon to loosen all the juice, well drained retirement and heads what's left is an oil pan with an incredible flavor shrimp, in the same oil without removing the pan from the heat, add the peppers very finely and let it cook a couple of minutes and then echo the tomato, peeled and cut into cubes and chilli thinly sliced, salt and pepper, let it fry slowly until the tomato is very soft.

I put a large double sheet of aluminum foil and placed the parpadelle center, over the prawns, mussels and clams.

Finally the sauce so when you are in the oven will release the juice over the pasta, the teaspoon of garlic confit and an end of the paper in a bundle, leave one side open and out there an echo dash of wine, close it to make it as tight as possible.

I go into the oven preheated to 200 º heat up and down in the second slot and leave it 15 minutes, the aluminum will inflate and the clams and mussels are open to the effect of steam.
So just put the package on a plate and bring to the table, carefully open the steam does not burn our fingers and have a good dash of extra virgin olive oil

spoon and fork hand to enjoy this great pasta dish, is worth losing a little time and prepare the pasta, because it is a privilege to enjoy a dish like that, for a minimal price, and accompanied by a glass wine, absolute pleasure.