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Pasta ai Frutti di Mare
Peel and chop the garlic. Wash the parsley, tear or roughly chop the leaves.
Add a generous slug of olive oil to a frying pan and warm on a medium to high heat. Add the garlic and most of the parsley; when the garlic starts to cook, turn the heat down. (Be sure the oil doesn't burn and start smoking. If it does, drain it away and start again.)
When the garlic is almost cooked, add the seafood, wine, and seasoning. If you enjoy chilli now is the time to add it; likewise the chopped tomatoes.
Mix gently for 2 -3 minutes until the seafood is almost cooked and (if included) the shellfish has opened.
Put a pan of water on to heat, once it is boiling add salt. Choose your favourite pasta; linguini is my favourite. Drop in the pasta, stir and cook as per the packet's instructions.When the pasta is ready (al dente - firm to the tooth), drain, add to the frying pan of seafood on a medium heat. Stir in the pasta until it's covered in seafood and a drizzle of olive oil. Substitute creme fraiche if you prefer a creamy sauce. Season to taste.
400g of your favourite pasta
Extra virgin olive oil
1 glass of white wine
3 cloves of garlic
Chopped chilli - optional
Creme fraiche - optional
Salt & pepper
4 Chopped tomatoes
Publication Date: January 28, 2015.