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Collage Multi Cuisine, 18-23, Rd Number 2, Financial District, Nanakramguda, Hyderabad, Telangana 500032, India Воскресенье
6:30 AM - 11:00 AM, 12:30 PM - 3:30 PM, 12:30 PM - 3:30 PM, 7:00 PM - 11:00 PM, 6:30 AM - 11:00 PM
Понедельник
6:30 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 11:00 PM, 6:30 AM - 11:00 PM
Вторник
6:30 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 11:00 PM, 6:30 AM - 11:00 PM
Среда
6:30 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 11:00 PM, 6:30 AM - 11:00 PM
Четверг
6:30 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 11:00 PM, 6:30 AM - 11:00 PM
Пятница
6:30 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 11:00 PM, 6:30 AM - 11:00 PM
Суббота
6:30 AM - 11:00 AM, 12:30 PM - 3:00 PM, 7:00 PM - 11:00 PM, 6:30 AM - 11:00 PM
A Favorite Of Seafood Lovers, My Version Of This Classic Pasta Dish Combines Shrimp, Scallops, Squid, Clams And Mussels With A Simple Marinara Sauce Served Over Linguine With Capers, Kalamata Olives And Hand Torn Basil.
Peel And Devein The Shrimp, Leaving The Tails On And Arrange On A Large Platter. Cut The Scallops Into Quarters And Add To The Platter With The Shrimp.
Clean The Squid If Necessary Then Slice The Tubes Into Rings. Trim Any Tough Parts From The Top Of The Tentacles And Add To The Platter.
Rinse The Clams And Mussels Under Cool Running Water. Trim Any “beards” Protruding From The Mussels With A Sharp Knife Or Kitchen Shears.
Add 1/2 Cup Of The Wine To A Deep, 6 To 7 Quart Pan. Cover And Heat To Boiling. Add The Clams, Cover And Cook Until All The Shells Have Opened. Using Tongs, Transfer To A Bowl And Set Aside. Be Sure To Discard Any Clams That Don't Open.
Add The Remaining Wine To The Pan And Return To Boiling. Add The Mussels And Cook Until All The Shells Open. Transfer 24 Of The Mussels To The Bowl With The Clams And Set Aside. Be Sure To Discard Any Mussels That Don't Open.
Remove The Meat From Any Remaining Mussels, Place In A Small Bowl, Set Aside And Discard The Empty Shells. Strain The Broth From The Pan Into A Separate Bowl And Set Aside.
Put A Large Pot Of Salted Water On To Boil For The Linguine. Heat The Olive Oil In The Pan You Cooked The Mussels In Over Medium Heat. Add The Garlic, Onion And Cook, Stirring Frequently, Until Soft And Lightly Golden – Do Not Brown.
Add 1/2 Cup Of The Reserved Mussel Liquid Along With The Tomatoes And Their Liquid. Using A Wooden Spoon, Break The Tomatoes Into Small Pieces. Bring The Mixture To A Simmer, Season To Taste With Salt And Freshly Ground Black Pepper.
Add The Crushed Red Pepper. Simmer Until The Sauce Has Thickened Slightly, 10 To 12 Minutes, Once Cooked Add Capers And Kalamata Olives. Begin Cooking The Pasta According To Package Directions. Keep The Sauce Simmering And Add The Squid And Shrimp.
Stir To Coat Them With Sauce And Cook Just Until You See The Shrimp Start To Turn Pink, About 1-1/2 Minutes. Add The Shelled Mussel Meat, Coat With Sauce Again, And Continue Cooking Until 1-1/2 Minutes Longer.
Gently Mix In The Scallops, Place The Clams, And Reserved Mussels In Their Shells On Top. Cover The Pan And Cook For An Additional 1 To 2 Minutes. Remove From The Heat And Stir In The Hand Torn Basil And Cherry Tomatoes.
Drain The Pasta, Toss With A Little Olive Oil And Arrange On A Very Large Serving Platter Or Divide Amongst Individual Dinner Plates.
Using Tongs Arrange The Clams And Mussels Around The Edges Of The Plates Or Serving Platter. Spoon The Seafood-sauce Mixture Over The Pasta And Serve Immediately.
Come Over To Collage For A Fine Dining Experience. Relish Delicacies At This Multi-cuisine Restaurant With Your Friends And Family!
