Check out my recipe for flavoursome Italian Seafood Pasta! You can prepare this dish with any type of seafood that you like or have available at the time, frozen works as well as fresh. In this recipe, half of the prawns and scallops are cooked in creamy tomato sauce the rest is pan-fired and used as the topping. The mussels are cooked separately, I pick their meat from the shells and add it to the sauce when it is almost ready.
Enjoy Cooking!
This recipe makes 4 portions
Ingredients:
\-250g (8.8oz) of mussels, cleaned and debearded
\-100g (3.5oz) of king prawns
\-100g of scallops
\-100g of squid rings
\-200g (7oz) of mirepoix (onions, celery, carrots finely diced)
\-5 garlic cloves, sliced
\-2tbsp olive oil
\-200g (7oz) of linguine pasta
\-400ml of water
\-150ml of white wine
\-400g (14oz) of chopped tomatoes
\-1tbsp of tomato puree
\-50ml of double cream
\-salt and black pepper to taste
\-parsley to garnish
Instructions:
1.In a medium-size pot, bring 400ml of water to boil and add mussels. Cover the pot with a lid and lower the heat, cook for 3-5 minutes then remove from the stove. Discard any mussels that did not open. Pick the meat from the shells and keep a few intact for presentation if needed.
2.In a frying pan, heat 1tbsp of olive oil and cook mirepoix and sliced garlic on medium heat until browned (10 minutes).
3.Add 150ml of white wine and water from the mussels, turn up the heat and reduce the liquid to half.
4.Add 1tbsp of tomato puree and 400ml of chopped tomatoes, blend until smooth with a hand blender like this one.
5.Adjust the seasoning and add all squid rings, half of the prawns, and half of the scallops, cover with a lid, and cook on low heat for 15 minutes.
6.In the meantime cook linguine pasta in salty water until al dente.
7.On high heat pan-fry the remaining half of prawns and scallops until golden and keep under foil to keep hot.
8.Once the seafood is cooked through, finish the sauce by adding 50ml of double cream then mix it with the cooked pasta. Add mussels meat picked from the shell (keep a few whole ones for presentation if you want).
9.Cook for another 5 minutes, this allows the pasta to reabsorb extra moisture from the sauce. Garnish with chopped parsley, black pepper , fried seafood, and whole mussels.
Enjoy!
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