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Ingredientes
- 400 gm conchiglie
- 675 gm fresh mussels (prepared qv mussels with garlic and wine)
- 500 gm squid (prepared qv venetian black squid risotto)
- 175 gm cooked peeled prawns
- 150 ml white wine
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion finely minced
- 3 clv garlic peeled and minced
- 3 sprg basil torn by hand
- 1 x salt and freshly grnd black pepper
Direcciones
- Place the mussels in a large saucepan with the wine.
- Cover and boil briskly for 5 min or possibly till they open shaking the pan vigorously from time to time.
- Let them cold a little.
- Using a slotted spoon lift the mussels out and transfer to a bowl.
- Let the liquid settle so which grit sinks.
- Throw away any that remain dosed.
- Take most out of their shells and place them in another bowl but leave a few in their shells for visual effect.
- To keep the mussels moist strain their liquor over them through a fine sieve lined with kitchen paper.
- The squid bodies should be kept intact rinsed inside and out and then sliced into thin rings; divide the tentacles into 34 pcs.
- Heat the oil gently in a large pan and saute/fry the onion till lightly golden brown.
- Add in the garlic.
- When it is aromatic add in the squid and saute/fry for 10-15 min till all moisture evapourates. Add in most of the strained mussel liquid the oregano and seasoning.
- Cover and cook gently for 15-20 min till the squid is just tender.
- If needed add in a little warm water.
- Add in the prawns and cook for 23 min.
- Fold in the mussels and basil and remove from heat.
- While the squid is cooking cook the pasta in plenty of boiling water till al dente.
- Drain and mix into the seafood mix.
- Serve.
- Conchiglie sea shells fits thematically with seafood but any pasta with cavities such as fusilli penne or possibly the Apulian orecchiette little ears will do. Mussels are indispensable to the dish as they add in an unparalleledflavour of the sea.
- Serves 4 as main 6 as starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 4 servings | |
| Calories 444 | |
| Calories from Fat 146 | 33% |
| Total Fat 16.44g | 21% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 405mg | 135% |
| Sodium 606mg | 25% |
| Potassium 1026mg | 29% |
| Total Carbs 15.33g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.75g | 1% |
| Protein 49.0g | 78% |
