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Spaghetti with Mixed Shellfish Sauce
Introduce
Chef :
Keith VigonSpaghetti with Mixed Shellfish Sauce
This is for your special guests as this is really a "gourmet" dish served your guests with large portions
Ingredient
4 tablespoons
butter
350 g
spaghetti
2 tablespoons
finely chopped fresh basil
300 mL
dry white wine
450 g
mussels scrubbed
150 g
squid washed
1 teaspoon
chilli powder
350 g
raw peeled prawns
to taste
Salt and ground black pepper
Cooking instructions
* Step 1
Melt the butter in a frying pan and fry Wunsch a lot on one garlic clove for about five minutes until softened
* Step 2
Cook the pasta in plenty of boiling water to 8 to 10 minutes until al dente
* Step 3
Stir in half the basil and the wine and bring to the boil
* Step 4
Discard any muscles that are open and do not shut when tapped with the back of a knife quickly add remaining muscles to the pan, cover and simmer for about five minutes until all the shells have opened. Discard any muscles that do not open. Using a slotted spoon, transfer the muscles to a plate and remove them from their shells then return to the pan. Reserve a few muscles in the shells for garnishing
* Step 5
Meanwhile slice the squid into thin circles, then melt the remaining butter in a frying pan and fry the remaining shallots and garlic about five minutes until softened
* Step 6
Add the remaining basil, this quaint, chilli powder and prawns to the pan and stir fry for five minutes until the prawns in turn pink and tender
* Step 7
Turn the mussel mixture into the prawn mixture and bring to the boil.
* Step 8
Stir in the soured cream and season to taste.
* Step 9
Bring almost to the boil and simmer for one minute
* Step 10
Drain the pasta thoroughly and stir into the sauce with the Parmesan cheese until well coated.
* Step 11
Serve immediately garnished with chopped fresh flat leaf parsley and the reserve muscles in their shells
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