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🍝 Fresh Pasta with Seafood and Mint

746 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 3 eggs
• 2 tbsp olive oil
• 1 bunch mint
• 1 pinch salt
• 500 g shrimp (unpeeled)
• 4 tbsp olive oil
• 250 g cocktail tomatoes
• 2 garlic cloves
• 4 thyme sprigs
• 150 ml white wine
• 500 g Venus clams
• 2 tbsp parsley (chopped)
• salt
• cayenne pepper

Instructions

1. 1. Mix flour, eggs, olive oil, and salt in a bowl.
2. 2. Add a little water if needed until a firm dough forms.
3. 3. Knead the dough until it is smooth and elastic.
4. 4. Wash the mint and pat it dry.
5. 5. Pluck the mint leaves from the stems and chop them finely.
6. 6. Knead the chopped mint into the pasta dough.
7. 7. Wrap the dough in cling film.
8. 8. Let the dough rest for about 30 minutes.
9. 9. Roll the dough through a pasta machine.
10. 10. Cut the pasta into strips about 1 cm wide.
11. 11. Let the pasta strips dry slightly.
12. 12. Thoroughly wash the prawns.
13. 13. Peel the prawns.
14. 14. Halve the prawns lengthwise.
15. 15. Remove the vein from the prawns.
16. 16. Rinse the prawns again and pat them dry.
17. 17. Peel the garlic.
18. 18. Slice the garlic into thin pieces.
19. 19. Heat 2 tablespoons of oil in a pan.
20. 20. Fry the prawn shells in the hot oil.
21. 21. Add the garlic slices.
22. 22. Deglaze the pan with white wine.
23. 23. Add the thyme sprigs to the liquid.
24. 24. Let the broth simmer for about 10 minutes.
25. 25. Strain the broth through a sieve.
26. 26. Wash the tomatoes.
27. 27. Halve the tomatoes.
28. 28. Add the tomatoes to the warm broth.
29. 29. Clean the Vongole (clams) very thoroughly.
30. 30. Bring the broth with tomatoes to a boil.
31. 31. Add the clams to the boiling broth.
32. 32. Adjust the amount of wine if necessary.
33. 33. Cover the pan.
34. 34. Simmer the clams for about 3 to 4 minutes.
35. 35. Remove the pan from the heat once the clams have opened.
36. 36. Bring salted water to a boil in a pot.
37. 37. Cook the pasta for about 3 minutes until al dente.
38. 38. Drain the pasta.
39. 39. Heat some oil in a separate pan.
40. 40. Fry the prawns in the oil.
41. 41. Season the prawns with salt.
42. 42. Season the prawns with cayenne pepper.
43. 43. Add the drained pasta to the clams.
44. 44. Add the fried prawns.
45. 45. Chop the parsley roughly.
46. 46. Fold in the parsley.
47. 47. Season the dish with salt and cayenne pepper to taste.
48. 48. Serve the dish immediately.

Nutrition per serving

• kcal: 746
• Protein: 52 g · Fett/Fat: 23 g · Carbs: 75 g