Pasta ai Frutti di Mare
20 minutes
6
- 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.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 6
Ingredients:
- 500g of mixed fish diced and ready to cook
- 500g washed de-bearded mussels
- 500g clams
- Prawns/king prawns optional
- 400g of your favourite pasta
- Extra virgin olive oil
- Flat-leaf parsley
- 1 glass of white wine
- 3 cloves of garlic
- Chopped chilli - optional
- Creme fraiche - optional
- Salt & pepper
- 4 Chopped tomatoes