Linguine with scampi
Easy
Serve hot
Gnocchi with seafood
Standard
Serve hot
Print recipe
Ingredients
- Gnocchi (ref D101) - 250 g
- Scampi Crema sauce (ref. H9) - 140 g
- Mussels - 10 pcs
- Venus shells - 15 pcs
- Cherry tomatoes - 6 pcs
- Chopped chervil - 1 csp
- Lemon slice (deco) - 1 pc
- Chervil leaves (deco) - 6 pcs
- Olive oil - ½ tbsp
- Salt and pepper
- Water - 2 to 3 tbsp
Preparation
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Ingredients
- Gnocchi (ref D101) - 250 g
- Scampi Crema sauce (ref. H9) - 140 g
- Mussels - 10 pcs
- Venus shells - 15 pcs
- Cherry tomatoes - 6 pcs
- Chopped chervil - 1 csp
- Lemon slice (deco) - 1 pc
- Chervil leaves (deco) - 6 pcs
- Olive oil - ½ tbsp
- Salt and pepper
- Water - 2 to 3 tbsp
Gnocchi with seafood
Preparation
Heat the mussels, clams and cherry tomatoes in a hot pan with olive oil. Add a little water. Season with salt and pepper. As soon as the mussels and clams are cooked, pour the cooking liquid through a sieve.
Put mussels, clams and cherry tomatoes aside. Pour the sifted juice into a saucepan and add the Scampi Crema sauce. Mix everything over low heat and season to taste.
Reheat the gnocchi in lightly salted boiling water for 3 min. and drain.
Add the mussels, vongole, cherry tomatoes, chopped chervil and gnocchi to the sauce and mix gently.
Arrange everything in a warm deep plate (when the mussels/vongola are out of their shells, be sure to remove the empty shells). Garnish with the lemon slice and chervil leaves.