- Servings : 4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Seafood pasta a stunning bowl of wonderful fresh seafood finished with white wine, cream and chilli.
Serve with glass of chilled Pinot Grigio Simply delicious!
- 500 gr of raw peeled king prawns
- 1 Bag live mussels
- 4 small Salmon fillets scaled and skin on
- 4 Prepared squid sliced into rings
- 250 gr Linguine (not fresh)
- 8 Cherry tomatoes de-seeded and finely sliced
- 2 Fat cloves of garlic finely minced
- 1/2 Glass of white wine
- Just a splash of single cream
- Pinch of salt
- Small pinch of ground white pepper
- 1 Red chilli de-seeded and finely sliced
- 1 Tablespoon light olive oil
- Extra Virgin olive oil for drizzling
- 1-2 Tablespoons of salt for pasta water
- A few sprigs of chopped flat leaf parsley to garnish
Place a large pot of water on to boil, add a generous amount of salt, pasta needs this, it's incredible how much it enhances the flavour. Clean the mussels, discard any that do not open when tapped or have broken shells.
Add the pasta to the boiling water and cook as recommended on the packet or until it's just al dente (firm to the bite)
Strain the pasta, leave it in the strainer and toss with a little olive oil to prevent sticking, cover the strainer with a lid and sit it back on the saucepan with a little of the hot water. This will keep the pasta warm while you do the next step.
Place a large frying pan or wok on a medium heat, add the tablespoon of light olive oil.
Place another frying pan pan on a high heat, add a splash of light olive oil, this is for the salmon fillets, place the salmon fillets skin side down and cook until the skin is crisp, once the skin is nice and browned turn the salmon over and remove from the heat, the salmon will finish cooking in the residual heat of the pan.
To the large pan add the garlic, tomatoes, fry for a minute or two, avoid burning the garlic or it will be bitter. Add the prawns and fry until just opaque.
Increase the heat and add the wine and the mussels, place a lid on the pan for a couple of minutes until the mussels have opened. *NOTE* Discard any mussels that have Not opened.
Add the cream, the cooked pasta, sliced chilli and toss together.
Serve in warm bowls, place the cooked salmon on top, give a light drizzle of extra virgin olive oil and garnish with fresh parsley.