Pasta from sea and forest

I can still feel the breeze and smell the ocean . The beach is the place where I rest and enjoy most.

I  have also in my mind the pictures of Cariló and how nice it was to be there.

It is in this atmosphere of memories and taking advantage of this nice and sunny weekend  that I got the idea of bringing a bit of sea and forest to our table.

 

And nothing better than pasta with seafood and dried  pine mushrooms; a unique and exquisite combination that represents very well how our last weekend was.

And for the dessert, fresh strawberries with cream and vainilla, a perfect combination!!

I hope you enjoy today's suggestion and have a beautiful week.

Ingredients 500g dried or fresh fetuccini 2 l chicken broth or fish broth. 3 tablespoons olive oil 20 g of dried mushrooms (I used pine mushrooms) 1 shallots minced 1 clove garlic, minced Salt and pepper to taste

Method: Put oil in a skillet  and leave to heat .First add the shallots and  then garlic sauteee for 3 minutes Add the mix of seafood and saute for 5 minutes. more. Add salt and pepper Place the chicken or fish broth  to a boil. When boiling put the pasta to cook. Remove when al dente Mix with sauteed seafood and serve immediately. Garnish with basil or oregano Note: Boil the pasta into broth brings more flavor. Makes 4 servings