Seafood Casarecce di mare



  • 4 shrimp
  • 2 clams
  • 5 vongole
  • 1 sprig/pnch of fresh thyme
  • 0,11 lbs white wine
  • 0,022 lbs olive oil
  • 0,022 lbs onions
  • 0,33 lbs casarecce pasta

Chop the onions into small cubes.
Then blend with white wine, vongole and olive oil.
On the other hand, sauté the cleaned shrimp and scallops in a pan and add the vongoleli mixture you made at first, and turn it over medium heat.
Boil your pasta al dente and add the thyme to the mixture you prepared before and serve by blending it.

ENJOY YOUR MEAL

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