Seafood Extravaganza Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time30 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Mussels | 500 Gram | |
| White wine | 125 Milliliter | |
| Extra virgin olive oil | 5 Tablespoon | |
| Garlic | 4 Clove (5gm), crushed | |
| Medium | 8 Large, cleaned | |
| 4 cooked langoustines | ||
| Red chilli | 1 , sliced | |
| 4 medium tomatoes, peeled, seeded and diced | ||
| Salt, black pepper | ||
| Pasta | 500 Gram, dried | |
| Basil leaves | 1 Cup (16 tbs) | |
| Additional extra virgin olive oil for drizzling | ||
Directions
Scrub mussels or clams under running water.
Discard any that are broken or not tightly closed.
Place wine and mussels or clams in a large, heavy based pot with a lid over medium-high heat.
Cook, shaking pan frequently, until shells open, 4-5 minutes.
Remove mussels or clams with a slotted spoon and reserve.
Discard any that do not open.
Tip pot and slowly pour out clear seafood juices, taking care to leave sandy residue in the pot.
Reserve juices and discard residue.
Rinse pot.
Heat oil in the pot over high heat.
Add garlic and prawns and cook, stirring constantly, until the prawns are just turning pink, 2 minutes.
Add the squid, langoustine, chilli and tomatoes.
Cook, stirring constantly, until the squid is just opaque, 3-4 minutes.
Add reserved seafood juices and heat through, 30 seconds.
Add salt and pepper to taste.
Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain.
Add pasta with basil to the hot sauce.
Toss gently to coat.
Drizzle over about 1 -2 tbsp additional olive oil.
Serve immediately.
Discard any that are broken or not tightly closed.
Place wine and mussels or clams in a large, heavy based pot with a lid over medium-high heat.
Cook, shaking pan frequently, until shells open, 4-5 minutes.
Remove mussels or clams with a slotted spoon and reserve.
Discard any that do not open.
Tip pot and slowly pour out clear seafood juices, taking care to leave sandy residue in the pot.
Reserve juices and discard residue.
Rinse pot.
Heat oil in the pot over high heat.
Add garlic and prawns and cook, stirring constantly, until the prawns are just turning pink, 2 minutes.
Add the squid, langoustine, chilli and tomatoes.
Cook, stirring constantly, until the squid is just opaque, 3-4 minutes.
Add reserved seafood juices and heat through, 30 seconds.
Add salt and pepper to taste.
Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain.
Add pasta with basil to the hot sauce.
Toss gently to coat.
Drizzle over about 1 -2 tbsp additional olive oil.
Serve immediately.
Chef
