Ingredients
- 320gr cous cous
- 20 prawns
- 20 mussels
- 20 clams
- 400gr tomato sauce
- 100gr shelled almonds
- 3 cloves garlic
- 1 onion
- Parsley
Cous cous "alla trapanese"
Preparation of the recipe
1
Carefully clean the mussels and the clams, then the prawns and set their heads aside.
2
Put the almonds, the parsley, the garlic, the onion and a little olive oil in a mixer and blend. Pour this mix in a pan and sauté for 5 minutes.
3
Add the tomato sauce and cook for about 3-5 minutes. Finally, add the prawn heads, cover with cold water and cook for 30 minutes.
4
Once cooked, filter the mixture to obtain the shellfish broth. Cook the cous cous in the broth; leave it covered until it have absorbed all the liquid.
5
In a pan warm a little olive oil and a clove of garlic, add the clams and the mussels; cook for 5 minutes until they are all open.
6
Cook the prawns in a pan with a little olive oil for 3-4 minutes.
7
Serve the couscous adding all the ingredients and some fresh parsley.