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Fusilli Bucati pasta in a saffron and mussel sauce with blue mussels, clams and freshly cooked octopus

Fusilli Bucati pasta in a saffron and mussel sauce with blue mussels, clams and freshly cooked octopus

What you need:

  • 400 g of Fusilli pasta

  • Saffron

  • 3 tentacles of freshly cooked octopus ( find the method on xotc as well)

  • 500 g of clams

  • 500g of blue mussels

  • butter

  • parsley

  • thyme

  • cream

  • garlic

  • lemon zest

Method:

  • Boil the shellfish in pot with olive oil, two crushed garlic a few peppercorns and a sliced red onion

  • Drain the shellfish in a sieve and keep the liquid from the shellfish

  • Set aside the mussels

  • Prepare a buttery mixture of 100 g of butter, 3 crushed garlic, ½ tsp of saffron, some lemon zest, 3 tbsp of cream, fresh thyme and finely chopped parsley. Mix it together.

  • Add the mixture in a large hot wok pan

  • When the butter mixture starts to melt, add the mussel liquid little by little when all the time whisking

  • Boil the pasta for 5 min in salted water ( pasta should not be cooked al dente!)

  • Take the pasta up and put it into the sauce to cook until al dente

  • If you fine you have too little cause add a little of the pasta water

  • Slice the octopus tentacles and heat them in a little butter in a pan or caserole

  • Add the mussels into to pasta and sauce to gently warm up

  • Add the octopus to the pasta

  • Season with salt and pepper

  • Drizzle with chopped parsley

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