Seafood Pasta
Ingredients
- 400 gDried Asian wheat and egg noodles, plain (linguine type)
- 500 gMytilus edulis (cleaned)
- 12 pcShrimp (whole)
- 300 gLoligo vulgaris (in rings)
- 3 pcGarlic (minced)
- 1 pcYellow onion (finely diced)
- 2 pcRound tomato (diced)
- 150 mlDry white wine
- 4 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlFish stock
Method
Pasta bathed in a short, powerful seafood broth colored with smoked paprika. Mussels open in white wine steam, shrimp stay pearly, and squid is quickly seared to remain tender.
- 1
Clean the mussels under cold water. Cut the squid into 1 cm rings. Peel the shrimp, leaving the tails on for presentation.
- 2
In a large skillet, heat olive oil. Sauté chopped onion and garlic without browning. Add diced tomatoes and smoked paprika. Cook until tomato water evaporates and a red paste forms.
- 3
Push vegetables aside, sear squid rings over high heat. Once they turn white, deglaze with dry white wine. Scrape the bottom to release the drippings.
- 4
Add mussels and shrimp. Pour in fish stock (or water). Cover. As soon as the mussels open, they are ready. Do not overcook, or the squid will turn rubbery.
- 5
Cook pasta in boiling salted water, keep them very firm. Toss them into the skillet with the seafood. Mix so the pasta absorbs the juices. Finish with chopped flat parsley.
Frequently asked questions
How do you get this dish right?
- Squid must be seared quickly: if cooked too long, it turns rubbery.
- Keep a ladle of pasta water to loosen the sauce if it reduces too much.
How long does this dish keep?
Eat immediately. Reheated seafood loses all its texture.
