/ck/ - Food & Cooking

>>14981442
2/2

At this point you have to decide if you want to boil the pasta 100% in the broth + added water or if you want to cook the pasta for some minutes and finish it in the broth the last minutes, it requires some experience to deal with timings.

My golden rule is to have a total liquid part of 400 ml every 100 grams of pasta so up to 1,6 liters if you cook 400 grams of pasta.

In this case measure the amount of broth and add the remaining water to reach the desired quantity.

If you want to use the other method then boil the pasta for some minutes (use a pasta that cooks more than 10 minutes), let’s say 5-6, then toss it in the pan with the broth and add some ladles of cooking water rich in starch.

For both methods the goal is to make almost all the water/broth evaporate and to finish with a creamy sauce.

When you’re almost finished toss the clams and the mussels (you need to remove the shells) and mix thoroughly for 30 seconds then turn off the gas.

Add the fresh parsley and EVOO oil, mix and eat.