If seafood pasta’s on a menu, I’ll order it. However I prefer the sauce to be more of a glistening coating on the pasta, as opposed to thick and creamy, so that the flavour of the seafood can really shine. I came up with this recipe while trying to recreate one I had in Carluccios on Nasseau Street, and while I strayed a bit it still turned out incredible, and perfect for a warm evening…if you can find one. Serve it with white wine and crusty bread with olive oil and balsamic vinegar for dipping 🙂
Ingredients: (serves 2)
- Olive oil
- 2 tbsp butter
- 4 cloves of garlic. (yes 4)
- 1 red jalapeno
- 1 large white onion (or 2 medium)
- 1 packet pancetta
- 12 cherry tomatoes
- Fresh oregano
- 2 cups grated parmesan
- 1 glass white wine
- 12 large prawns
- 2 squid bodies cut into rings
- 12 fresh Mussels in shells
- Salt and pepper to taste
- Grate your parmesan and set aside in a bowl.
- Heat a good glug of olive oil and your butter in a frying pan.
- When it’s still not melting after 5 minutes, switch on the power.
- Finely dice your garlic, jalapeno and onion and add to pan.
- While that’s sauteing, bring a kettle of water to the boil and add to a saucepan with your pasta and some salt. Set to simmer.
- Next, prepare your prawns. I deshelled 10 and left 2 whole solely for presentation. If you’ve never deshelled them before here’s how:
1. Hold the body in one hand and the head in the other.
2. Pull off the head.
3. Peel the shell and all the wee legs off the body of the prawn and pull off the very end of the tail, taking care not to pull off any of the tail meat.
4. This is what you should be left with.
5. Score along the underside with a knife, along the intestinal tract.
6. Pull out the intestinal tract and discard.
- Set your prawns aside in a bowl.
- Halve your cherry tomatoes and add to the pan along with a glass of white wine and 3/4s of your grated parmesan.
- Dice the oregano and add to the frying pan along with the prawns and squid.
- Cook until the prawns turn nice and pink and the squid is cooked but not rubbery! Taste, and season as necessary.
- Now give the mussels a quick scrub, removing the beard, and add to the pan. Make sure they are all tightly closed as any open ones have gone bad. Cover the pan with a lid and let the mussels steam for 3-4 minutes, until they all open.
(I had to transfer it to a saucepan for this as I didn’t have a lid big enough to cover the frying pan)
- Drain your pasta, add to the sauce and mix it all well together before plating up.