I had leftover mussels and they were live mussels. So I have another seafood dish again. Out of all pasta dishes, I love seafood pasta the most. Every time I go to an Italian restaurant and there is a seafood pasta on the menu, it would be my first choice. To me it can’t go wrong. It also tastes of holidays, because most of our holidays we go to the coast. Fresh seafood is a must have when we go down to the coast. Using premium seafood as ingredients with simple recipes, everything tastes sensational!
pot ready mussels (500 g, scrubbed and debearded), fish fillet (200 g, cut into 1 inch size), prawn cutlets (10, tails intact), whole baby squid (3, sliced into tubes),olive oil (1 tablespoon), garlic (3 cloves, finely chopped), chilli flakes (1/4 teaspoon), canned tomato (400 g), bay leaves (2), thyme (2 sprigs), dry white wine (1 cup), flat-leaf parsley (finely chopped).
What to do:
- Place a large pot of salted water onto boil. Add pasta and cook until al dente.
- Heat 1 tablespoon of olive in a large sauce pan over medium heat, add garlic and chilli and cook until fragrant.
- Add canned tomato, thyme, bay leaves and dry white wine, and simmer for 2-3 minutes.
- Add mussels and cover to cook for 2-3 minutes, shake the pot occasionally, removing them as the open. Cover again and cook for a further minute or until all the mussels have opened. Set aside.
- Add fish fillet, baby squid and prawn cutlets into the soup, cook for 1-2 minutes or as soon as the seafoods starts to change colour, remove them from the sauce.
- Reduce the sauce over high heat until it is thicken.
- Return the cooked seafood back to the sauce pan, and toss with pasta.
- Season with salt and pepper to taste.
- Sprinkle with chopped parsley and serve while warm.