Pasta - Salsa Americana

By SallySmo

Ingredients

• 500 grams of shellfish (with their shells)
• 50 grams of butter
• 1 scallion ( also known as Spring Onions )
• 2 carrots
• 2 celery sticks
• 1 bunch of parsley
• 1 sprig of garlic
• 3 ripened tomatoes
• 1 cup of cognac
• 1 litre of cold water
• 2 cups of white wine
• 2 rametto di dragoncello
• salt and pepper to flavour

Preparation

Step 1

Chop the scallion, carrots, celery, tomatoes and parsley. Using the butter, caramelize the vegetables in a skillet. Add the shellfish and cook for about 10 minutes, stirring often. Add the cognac to the mixture and cook until it evaporates. After the cognac evaporates, add the cold water, white wine and salt and pepper to flavour. Let it cook uncovered , simmering for 30 minutes on a medium flame. Here we need to filter the juices from the shellfish and then reduce even more the remaining sauce.