Seafood Pasta
Inspired by Southern Italy, this seafood pasta can be varied according to the seafood you find. Cook the pasta, and add the seafood according to type. Easy to make and so good!
Servings: 4
Ingredients
- 2 Langoustine Crayfish or similar - left whole (see photo0
- 6 Prawns - shelled
- 400 gram Calamari - sliced into rings with tentacles
- 500 gram Mussels - cleaned and debearded
- 2 Garlic cloves minced
- 3 Shallots - diced
- 100 gram Parsley
- 500 gram Linguine pasta
- 2 tbsp Olive oil
- 1 1/2 tsp Anchovy paste optional
- Capers - 1 tbsp
- 3 Tomatoes - diced tomatoes
- 2 Chilli - diced and deseeded
- 2 tbsp White Wine - must be a dry wine like pinot grigio
- 1/2 Lemon - juice
Instructions
Prepare
- Chop the garlic, chilli, shallots, tomatoes and parsley and set aside
- Slice the calamari, prawns and then clean your mussels (if you can get them already debearded it saves time)
- Line up your ingredients for easy and quick action.
Make The Dish
- Boil water in a large saucepan, add a salt and olive oil. When boiling add the dry linguine pasta and cook for approx. 9 min. It should be al dente! Reserve some of the cooking water and drain the pasta.
- Heat a pan over medium-high heat. Add olive oil and then garlic, chillis, shallots, anchovy paste, and saute for max 2 minutes.
- Add diced tomatoes and wine, and saute for another 3 to 4 minutes.
- Add the langoustines and cover the pan for 2 minutes.
- Now add the mussels to pan. Cover again with a lid and cook for max 5 minutes.
- Give the pan a shake before removing lid and folding in calamari and prawns. Cook for another 3 to 4 minutes, until is all seafood is cooked through.
- Toss with linguine pasta, and add some of the reserved cooking water to give a creamy finish.
- Sprinkle with lemon juice, a dash of olive oil and season lightly (to taste).
- Garnish with parsley.
Notes
Serve the seafood pasta as soon as its done - this is the best way to enjoy it! If you can't find all the seafood get what you can, and make sure to cook the shelled ones in first, and then the softer deshelled varieties. Taste as you go along, and vary according to availability and inspiration. Enjoy!
Adapted from Litrico's Restaurant and Pizzeria