A super traditional recipe from Sicily, specifically from the areas of Palermo and Trapani.
Ingredients for 4:
320gr cous cous Casa Rinaldi
20 Prawns
20 Mussels
20 Clams
400gr tomato sauce
100gr shelled almonds
3 cloves Garlic
1 Onion
Parsley
Carefully clean the mussels and the clams, then the prawns and set their heads aside.
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. 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.
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.
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.
Cook the prawns in a pan with a little olive oil for 3-4 minutes.
Serve the couscous adding all the ingredients and some fresh parsley.
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