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basil Linguine with clams

Ingredients 1 kg
380gr linguine with clams clams

cherry tomatoes olive oil 1 clove garlic


parsley white wine salt

Preparation
to open in a skillet over medium heat cockles, recovering at the end that they release the water, filtering with a pass.
Prepare the sauce separately with cherry tomatoes, a tablespoon of olive oil, 1 clove chopped garlic, clams and some free shell for decorating with both shells, parsley, dry white wine, salt, pepper and water precent recovered.
Once the pasta has come to an area, preferably al dente, drain and serve with the sauce just prepared.

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Tortellini with broccoli

Ingredients 500 g
tortellini with prosciutto
350 g broccoli florets

cream 120 g parmesan cheese salt and pepper

Preparation Cook the broccoli in salted water until al dente and drain. Pour the cream into a pan and heat it for 2 minutes, boil the tortellini in boiling salted water, drain and pour into the pan with the cream and add the broccoli florets and grated parmesan. Season
blasting the tortellini in the pan: if the sauce gets too dry pour a drop of cooking water. Season with salt and pepper and serve.

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Vol-au-vent shrimp

Ingredients
a pack of vol-au-vent,

a knob of butter a tablespoon of flour, 150 ml milk

boiled shrimp, lemon juice
,
a teaspoon of chopped chives, pepper
,
paprika, salt


Preparation
Melt a knob of butter (about 20 grams) in a pan adding the tablespoon of flour mixed continuously to form a creamy sauce, remove the pan from heat and add the milk, Rimet on fire and continue stirring to bring to a boil and until it forms a dense cake.
Remove from heat and add shrimp, chives, a few drops of lemon juice, salt, a pinch of pepper and a pinch of paprika. Allow to cool and then pour the mixture in vol-au-vent. Pass in a hot oven at 200 degrees for about 10 minutes and let cool slightly before you serve.