Pasta a la marinera, in this case, spaghetti. A simple recipe, but with more steps to follow than the ones I usually post. However, I assure you that taking a little longer to execute it has its reward: It is one of the queen pastas, a festival for fish lovers, in short, I am already salivating remembering how delicious it always turns out. First of all, the name of the recipe. In Italy there are three fish pasta recipes with more or less the same ingredients, but different names: Allo scoglio, alla pescatora, la marinara. It is a bit of a mess, because it is as if there is no consensus around which is which, what fish can/must each one carry, but what is clear is that, if it is allo scoglio, it must necessarily contain clams and mussels. So, in Italian I am very clear that I am talking about pasta allo scoglio, but in Spanish, to simplify and not confuse you, I have put a la marinera, so that it is better understood what it is about. The type of pasta with which it is prepared is spaghetti or linguine, but in some areas they use paccheri. In our favorite restaurant in the neighborhood where we lived in Rome, “Mamma Angelina”, they prepare it precisely with Paccheri and every time I return to Rome, on the way I already dream of a whole plate, because they prepare it wonderfully. As I have already told you, it is not a difficult recipe, it only involves following quite a few steps and, being very clear at all times that we do not want to mistreat the fish, that we must control the cooking time of each element so as not to end up with dry prawns or rubbery clams. Some simplify the recipe a bit, perhaps they are not so demanding with what they expect from the fish or, like some people I know and love, but I find it hard to understand, they are lovers of dry fish. What can we do, but if you like everything at its point, follow my advice. Enjoy your meal! Pasta a la marinera. An easy recipe, but with more steps to follow, than the ones I usually post. It is one of the most popular pastas, a festival for fish lovers.
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