ITALIAN COOKING AND RECIPES   Authentic And Traditional  Italian Food Recipes
SEAFOOD  PASTA This attractive seafood salad platter is full of different flavours, textures and colours.
INGREDIENTS 175 g / 6 oz / 1 1/2 cups dried pasta shapes 1 tbsp oil 4 tbsp Italian dressing 2 garlic cloves, crushed 6 tbsp white wine 125 g / 4 1/2 oz baby button mushrooms, trimmed 3 carrots 600 ml / 1 pint cups fresh mussels in shells 125-175 g /  frozen squid or octopus rings, thawed 175 g / 6 oz / 1 cup peeled tiger prawns (shrimp), thawed if frozen. 6 sun-dried tomatoes, drained and sliced 3 tbsp chives, cut into 2.5 cm/1 inch pieces salt and pepper TO GARNISH 24 mangetout (snow peas), trimmed 12 baby corn 12 prawns (shrimp) in shells
METHOD 1. Cook the pasta in a pan of boiling salted water, with the oil added, for 8-10 minutes or until just tender. 2. Drain the pasta thoroughly. 3. Combine the dressing, garlic and 2 tablespoons of wine. 4. Mix in the mushrooms and leave to marinate. 5. Slice the carrots about 1 cm / 1/2 inch thick and using a cocktail cutter, cut each slice into shapes. 6. Blanch for 3-4 minutes, drain and add to the mushrooms. 7. Scrub the mussels, discarding any that are open or do not close when sharply tapped. 8. Put into a saucepan with 150 ml/ /2/3 cup water and the remaining wine. 9. Bring to the boil, cover and simmer for 3-4 minutes or until they open. 10. Drain, discarding any that are still closed. Reserve 12 mussels for garnish, leaving them on the half shell. 11. Remove the other mussels from the shells and add to the mushroom mixture with the squid or octopus rings and prawns (shrimp). 12. Add the sun-dried tomatoes, pasta  and chives to the salad. 13. Toss to mix and turn on to a large platter. 14. Blanch the mangetout (snow peas) for 1 minute and baby corn for 3 minutes, rinse under cold water and drain. 15. Arrange around the edge of the salad, alternating with the mussels on shells and whole prawns (shrimp). 16. Cover with cling film (plastic wrap) and leave to chill until ready to serve.
Copyright © 2016 All Rights Reserved.