Recipe of the day: Pasta with seafood sauce
· Citizen
For a taste of the Mediterranean at your dinner table try this delicious seafood pasta. It’s packed with prawns, squid, mussels and clams.
Tossed in a fragrant white wine, garlic and cherry tomato sauce, the pasta captures the freshness and simplicity of Italian coastal cooking.
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Created by Chef Fanny Dias, executive chef aboard MSC Splendida, this satisfying dish is perfect for entertaining or treating the family to a restaurant-style seafood feast.
Serves: 10
Ingredients
- 800g mezzi paccheri (calamarata di Gragnano)
- 10g fresh garlic, chopped
- 50ml extra virgin olive oil
- 400g squid tubes and tentacles, cleaned and sliced
- 300g raw prawn tails, shell on
- 100g shelled mussel meat
- 150g clams in the shell (for the sauce)
- 300g whole black mussels (for garnish)
- 300g clams in the shell (for garnish)
- 500ml white wine
- 300g red cherry tomatoes, halved
- 10g table salt
- 5g ground black pepper
- 10g fresh parsley, chopped
Method
- Sauté the garlic in the oil, then add the squid, prawns, mussel meat and clams. Splash with white wine, add the tomatoes and cook for a few minutes. Season with salt and pepper.
- Cook the whole mussels and clams in white wine until they have opened.
- Cook the paccheri in boiling salted water until cooked but still firm. Drain and toss together with the sauce.
- Sprinkle with chopped parsley and serve, garnished with the whole mussels and clams.