makes everything better. Then we’re going to start building our sauce. And this sauce is so luxurious and rich. It has ponchetta, fennel, some saffron, calabrian chilis for some heat, garlic. Full recipe for this is going to be in the caption below, by the way, and in my website. Another secret for me is searing the seafood separately so they don’t get overcooked in the sauce. The only thing I do add directly into the sauce is the muscles so they open up in there. Then I like serving it with the most decadent oregano butterb bread. And that is it. Follow for more.
Dining and Cooking