More articles from the food Agatha Krupová zachutilo Slovakia, Slovakia taste Matej Ufrla Pasta: 11

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You will need the following goodies: spaghetti (how much heart's content) seashells capiz shells bulk (We probably capiz shells bulk only frozen or some syrup, too much heart's content) 1 cup sweet cream (probably the best) white wine (not too acidic) olive oil (can be and any other) garlic black pepper capiz shells bulk basil salt grated cheese (Parmesan may be, but proved to me the "cheese from mountain areas", made by a suspect Liptovská dairy) time of preparation capiz shells bulk of this dish is depending on the skill about the same time as cooking spaghetti . We proceed as follows: In boiling salted water suitable enough spaghetti to how much we feel (we always subtract one third of spaghetti that you hold in your hand, because I always brew them too much and then I have a quick lunch instead of one, two additional and slow). Do not add water to the oil spaghetti (some people use it to find spaghetti from sticking, but that is unnecessary because the spaghetti quality does not improve unless the cook al dente * and stir well). To pan (even pot with rough bottom) Pour a little olive oil and let it inflame. Thawed and washed mussels (nothing will happen if they are a bit frozen, but must be separated, not glued) put the pan, add the crushed garlic (I give 3 cloves), and the stirring was about a minute. Then pour this mixture with a little white wine, just about 1 dl depending on the amount of shells (it is best if they are submerged shells, but there is no need to overdo it, otherwise will be extended next step and spaghetti we will needlessly cost:-). Wine is used for "seasoning" shells, respectively. mild to eliminate the typical capiz shells bulk fish smell (or as we call it in the case of shells). Wait until the wine has evaporated majority (I recommend to turn hood, because someone could from the fumes could also drink:-) and pour the whole mixture capiz shells bulk containing one thimble sweet cream. Add salt (or Vegeta), black pepper, basil and a little slowly stirred for about 4 minutes, until the whole mixture thickens. Finally, (ie after about 10-12 minutes from the start), add grated capiz shells bulk cheese, but there is no need to overdo it with the whole mixture again not too thick, otherwise it will be impossible mix well with spaghetti. If you like sauce with mussels still seems too thin, add more cheese and a little flour (really just a little, capiz shells bulk about a tablespoon). Spaghetti strained pour into a saucepan with the finished sauce and stir slightly. This is all finished lunch, you can load up (It did not take so long, right?:-) Still star in it al dente: spaghetti well cooked when she disappeared from among them the flour white dot. In general, it should be that if it has a specified cooking time 9-12 minutes, after 9 minutes as spaghetti just right, that is al dente (Italian translation of it I think "tooth"). A more recent rule - spaghetti after removal from the water rinse with cold water, drain them only. That the "coating" on the surface is just what you need for spaghetti. I wish you a good flavor and I'll be glad if you write any discussion remarks, criticism or improvements.
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More articles from the food Agatha Krupová zachutilo Slovakia, Slovakia taste Matej Ufrla Pasta: 11 facts about popular specialty food Matej Ufrla Bold: What are good for us? Larisa Adámková Vitamins in winter - 3 x delicious salads Marianna Jánošíková as I wanted to try vegetarianism More articles from Food
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