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Almejas a la marinera - Clams "a la marinera"

 
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Maestro Tomberi



Joined: 21 Aug 2009
Posts: 170
Location: Gijón, Asturias

PostPosted: Tue Sep 14, 2010 11:09 am    Post subject: Almejas a la marinera - Clams "a la marinera" Reply with quote

Este es un plato muy sencillo de hacer, rápido y muy, muy bueno. Lo fundamental aquí es tener a mano almejas fresquísimas. Yo suelo hacerlo en case y jamás me falla.

This is a very easy dish to do, fast, and very very good. The fundamental thing here is to dispose of very fresh clams. I use to make it at home and it never fails me.

Ingredientes (para 4):

1 kg de almejas - 1 kg of clams
1 vasito de vino blanco - 1 little glass of white wine
4 dientes de ajo - 4 cloves of garlic
Una cucharada de harina - 1 spoonful of flour
1/2 o 1 guindilla - 1/2 or 1 red chili
Aceite de oliva - Olive oil
Perejil al gusto - Parsley at will
Sal - Salt


Poner la sarten a fuego vivo e introducir las almejas y un poco de aceite de manera que se abran como si se hiciesen a la plancha. Una vez abiertas, sacar; reservar y desechar aquellas que no se hayan abierto.

A continuación poner los dientes de ajo bien picados y la guindilla y sofreirlos hasta que el ajo se empiece a dorar. Añadir entonces la harina y rehogar para hacer el <i>roux</i>, cosa que llevará un minuto más o menos.

Añadimos el vino blanco, removemos bien para eliminar cualquier posible grumo y re-introducimos las almejas. Dejamos cocer un par de minutos para que se integre todo, rectificamos de sal y al final añadimos perejil picado.

Servir, comer y mojar la salsina, que presta! Very Happy

** Antes de servir el plato, mejor probar la salsa por si está demasiado espesa o cargada por el vino. En esa caso siempre se pueda añadir un poquito de agua.

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Place the frying pan over high heat and place in the clams and a bit of oil so they open as if they were made at the plate. Once open, remove, reserve and discard those that have not been opened.

Then put the chopped garlic cloves and chili and sautee them until garlic begins to get golden. Then add flour and cook to make the <i>roux </ i>, which takes a minute (more or less).

Add the white wine, stir well to eliminate any possible lump and re-introduce clams. Cook for a couple of minutes to integrate everything, rectify of salt and finally add chopped parsley.

Serve, eat, dip the sauce and enjoy!! Very Happy

**Before serving the dish, better try the sauce just in case it is too dense or too strongly flavoured. In that case, you can always add a bit of water.
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Maestro Tomberi, creador de fantasía y surrealismo
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