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seafood pasta


- 400g mixed seafood (buy this chilled or frozen and be sure it is “clean” (ready to cook)
- 200g spaghetti or linguine
- extra virgin olive oil
- 3 stalks of flat-leaf parsley
- quarter glass of white wine
- 1 clove of garlic
- salt and pepper, to taste
- Optional: 1 plum tomato (from tin)

1 Fill and boil a kettle. While the water is heating, peel the garlic clove and chop it end to end long-ways.Wash and remove the parsley stalks and chop up the leaves roughly.
2 Drizzle a thin layer of olive oil over the frying pan and place on a medium/high heat. Toss in the garlic and two-thirds of the parsley. Once the garlic starts to sizzle, turn the hob down to medium.
3 Throw the seafood, wine, 2 pinches of salt, one of pepper and, if you like, the optional tomato finely chopped.
4 Mix your seafood gently for 4-5 mins, until the seafood loses its translucency and becomes whiter in colour.
5 Put bolied water into a pan on a maximum heat and when boiling again add a tablespoon of salt. Drop in your pasta, stir and cook as per packet instructions.
6 When the pasta is al dente, drain and add to the pan full of seafood at a medium heat.
7 Stir the seafood mixture into the pasta for 2 mins until it’s covered in seafood and oil.
8 To serve: sprinkle the remaining parsley segments on top of each serving.
Venetian seafood pasta
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