{"id":7588,"date":"2024-07-18T11:19:21","date_gmt":"2024-07-18T09:19:21","guid":{"rendered":"https:\/\/www.pastavietri.com\/?p=7588"},"modified":"2024-07-18T11:19:21","modified_gmt":"2024-07-18T09:19:21","slug":"vermicelli-with-seafood","status":"publish","type":"post","link":"https:\/\/www.pastavietri.com\/en\/vermicelli-with-seafood\/","title":{"rendered":"Vermicelli with seafood"},"content":{"rendered":"<h4>Ingredients<\/h4>\n<p>4 serves<\/p>\n<p><strong>Vermicelli <\/strong><strong>300<\/strong> gr.<br \/>\nMussels<strong> 500 gr.<\/strong><br \/>\nClams <strong>400 gr.<\/strong><br \/>\nOther molluscs at whish ( razor clam, seatruffle, shrimps, etc)<br \/>\nExtra Virgin Oil <strong>100<\/strong> cl.<br \/>\nGarlic<strong> 1 clove <\/strong><br \/>\nTomatos <strong>400 gr.<\/strong><br \/>\nParsley<\/p>\n<h4>Preparation<\/h4>\n<p>Wash the seafood in plenty of water.<br \/>\nCook them in a covered pan at medium heat until they are open.<br \/>\nDrain the seafood conserving the cooking liquid and peel half of the seafood, leaving the other half with the shell for the final decoration of the plate.<br \/>\nIn another pan fry the garlic in the oil, add the molluscs and tomatoes and cook for 5 minutes, adding, if necessary, the cooking liquid of the molluscs.<br \/>\nCook the vermicelli al dente and season with the prepared sauce.<br \/>\nDecorate with the remaining shells and chopped raw parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4 serves Vermicelli 300 gr. Mussels 500 gr. Clams 400 gr. Other molluscs at whish ( razor clam, seatruffle, shrimps, etc) Extra Virgin Oil 100 cl. Garlic 1 clove Tomatos 400 gr. Parsley Preparation Wash the seafood in plenty of water. Cook them in a covered pan at medium heat until they are open. &hellip; <br \/><a href=\"https:\/\/www.pastavietri.com\/en\/vermicelli-with-seafood\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Vermicelli with seafood<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":71,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-7588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-recipes"],"_links":{"self":[{"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/posts\/7588","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/comments?post=7588"}],"version-history":[{"count":0,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/posts\/7588\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/media\/71"}],"wp:attachment":[{"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/media?parent=7588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/categories?post=7588"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastavietri.com\/en\/wp-json\/wp\/v2\/tags?post=7588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}