ITALIAN COOKING AND RECIPES

Authentic And Traditional  Italian Food Recipes

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SEAFOOD  PASTA

INGREDIENTS

METHOD

NUTRITIONAL INFORMATION

 Calories            188                      Sugars          2 g

Protein              16 g                      Fat                 7 g

Carbohydrate       13 g                Saturates     1 g

This attractive seafood salad platter is full of different flavours, textures and colours.


TO GARNISH

  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.
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