Seafood Spaghettini with a Rosée Sauce
Portions / Servings: 6
- 2 bell peppers in halves
- 1 zucchini in chunks
- 1 onion
- 3 cloves of garlic
- 2 celery stalks in chunks
- 25 g of olive oil
- 1 tbsp. Cajun spices
- 1 tbsp. dill
- 100 g of white wine
- 1 can of clams about 142 g
- 1 can of smoked mussels
- 1 or 2 salmon tenders in cubes
- 150 g scallops
- 150 g of small shrimp
- 1 can of tomato paste
- 400 g of cooking cream 15% or 35%
- 500 g of water
- 1 tbsp. vegetable stock paste
- 454 g spaghettini
- Salt and pepper to taste
Put the bell peppers and zucchini into mixing bowl. Chop 3 sec / speed 5. Reserve in the Varoma dish, leaving a hole in the centre for the steam.
Put the onion, garlic and celery in mixing bowl. Chop 5 sec / speed 5.
Add olive oil, cajun spices and dill. Sauté 3 min / 120° / speed 1.
Meanwhile, put salmon cubes on the Varoma tray along with shrimp, scallops and mussels. Season and reserve.
Add wine and sauté 3 min / 120° / speed 1.
At the tone, add water, cream, tomato paste, clam juice and vegetable stock in mixing bowl. Close the lid and position the Varoma. Add the clams on the Varoma tray and close its lid. Cook 20 min / Varoma / speed 2.
At the tone, reserve Varoma on a plate without opening it. Program 7 min / Varoma / reserve / simmer and put the pasta through the lid's opening. Push on them slightly and reposition the Varoma on top.
Pour the seafood and vegetables into the serving bowl followed by the contents of the mixing bowl. Blend and serve hot.