It’s summer, and the hot summer days inspire lighter dishes. So what could be more light than fish and seafood dishes?
Today’s recipe is for a pasta kind of Shalliatelli with seafood. You will need a small amount of fresh seafood, such as mussels, clams, shrimp, and calamari. Of course, fresh seafood is better, but a mix of frozen seafood is available in the grocery store if you are away from the sea.
Let’s talk about the type of pasta;
Shalliatelli* is a fresh pasta from the Campania region in Southern Italy, specifically from the peninsulas of Sorrento and Amalfi. These are medium-length, smooth strips. Click here to find out how to make fresh pasta. Fresh pasta ricotta ravioli Recipe- Fresh pasta ravioli- Ricotta ravioli with tomato sauce-Homemade ravioli-Fresh pasta recipe
*Shalliatelli can be substituted with linguine.
Ingredients for four servings
400g Shalliatelli pasta
One garlic clove
Olive oil as needed
30ml. White wine
40g. Sour cream for cooking
Ten cherry tomatoes (can be yellow)
If you decide to use fresh seafood, you need to cook the products separately is essential as each has a different cooking timing.
Clean the mussels from polyps and chin. Put the cleaned mussels and clams in one pan and cover with a lid. Cook them until all the shells open. Generally, please do not add water, as mussels have their water. Once all the clams have opened, separate the core from the body and set it aside. Leave a few clams with the covers for decoration. Save the water from the mussels too, which we will use later.
Cover the bottom with oil in another pan and fry the garlic clove.
Then add the chopped squid and the whole prawns. Cook for about 10min, add to the mussels and add about 50ml of the mussel water. Then pour the white wine, add the halved cherry tomatoes and chopped parsley, and simmer for 15 minutes, mixing well.
In the meantime, in a deep saucepan, bring salted water to a boil for the pasta. Once the water begins to boil, pour in the pasta.
Once the pasta is ready, drain off the water, add it to the pan with the sea sauce, cook for a few minutes, stir well, and add the cream. Cook everything for about 5 to 8 minutes and serve still warm.
A chilled Italian wine will perfectly accompany this pasta, Shalliatelli seafood.