Esta massada de camarão e amêijoa é um prato clássico da costa portuguesa, que traz todo o sabor do mar para a mesa. É uma refeição rápida, elegante e cheia de sabor, perfeita para um jantar de semana especial ou para um almoço de fim de semana descontraído. O molho simples de vinho branco, alho e um toque de picante realça a doçura do marisco, criando um prato verdadeiramente delicioso.

Ingredientes

  • 250g de ameijoa
  • 250g de camarão
  • 3 Dentes de alho picados
  • 1 Cebola Picada
  • Salsa Fresca
  • 1 Copo de Vinho Branco
  • 1 c.s. de Manteiga
  • 200g de Esparguete
  • 1/2 Chávena de Chá de Azeite
  • Sumo de 1 Limão
  • Limão
  • Sal
  • 2 Piri Piris

Preparação

  1. Coza o esparguete em água com sal. Aqueça uma frigideira com o azeite. Aloure a cebola picada.
  2. Junte os camarões limpos e as ameijoas. Junte o alho picado e os piri-piris. Tape e deixe cozinhar uns 3 minutos.
  3. Junte o vinho branco e deixe reduzir. Escorra a massa e envolva no preparado.
  4. Desligue o lume. Junte a manteiga e o sumo de limão e envolva.
  5. Sirva de imediato com salsa picada e limões em quartos.

For a taste of the Portuguese seaside, here is the English version of this quick and vibrant pasta dish.

Prawn and Clam Pasta

This dish is a beautiful celebration of simple, fresh ingredients, capturing the essence of Portuguese coastal cuisine. It’s a light yet incredibly flavourful pasta dish, bringing together succulent prawns and briny clams in a zesty white wine, garlic, and chilli sauce. Ready in the time it takes to cook the pasta, it’s the perfect meal for a busy weeknight when you’re craving something special without the fuss.

The key to this dish is its simplicity. The sauce is made in minutes while the pasta cooks, allowing the fresh flavours of the seafood to shine. Finishing the dish off the heat with a knob of butter and a generous squeeze of fresh lemon juice creates a silky, emulsified sauce that coats every strand of spaghetti beautifully. For a variation, you could add some cherry tomatoes to the pan along with the seafood for a touch of sweetness.

Ingredients

  • 250g clams
  • 250g prawns, peeled
  • 3 cloves of garlic, minced
  • 1 onion, chopped
  • Fresh parsley, chopped
  • 1 cup white wine
  • 1 tbsp butter
  • 200g spaghetti
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • Lemon wedges, for serving
  • Salt
  • 2 fresh chillies (piri-piri)

Method

  1. Cook the spaghetti in a large pot of salted boiling water according to package instructions.
  2. Meanwhile, heat the olive oil in a large frying pan or skillet. Sauté the chopped onion until softened.
  3. Add the cleaned prawns and clams to the pan, along with the minced garlic and whole chillies. Cover and cook for about 3 minutes, or until the prawns are pink and the clams have opened.
  4. Pour in the white wine and let it bubble away and reduce for a couple of minutes.
  5. Drain the cooked spaghetti and add it directly to the pan with the seafood.
  6. Turn off the heat. Add the butter and the lemon juice, and toss everything together until the butter has melted and created a glossy sauce.
  7. Serve immediately, garnished with chopped fresh parsley and lemon wedges on the side.