Creamy Fragrant Seafood Pasta
CREAMY FRAGRANT SEAFOOD PASTA
An easy and satisfying pasta dish, with a fragrant taste of smoked salmon and prawns, and a touch of herbs.
Provided by velinap
Time 20m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cook the pasta according to packet instructions.
- In a pan, add around 1 tablespoonful of olive oil and gently sweat the finely chopped garlic for a couple of minutes. Once the garlic has softened and released its fragrance, add the double cream. Let it heat up.
- Add the salmon, roughly torn or cut into pieces. Cook for a couple of minutes until the salmon has turned opaque, stirring frequently. Then add the prawns. Cook for another 5-6 minutes.
- Add the olives, cut or left whole. Season with pepper but don't add salt as the salmon and olives are salty enough. Let it cook for another couple of minutes or until the sauce thickens.
- Right before taking it off the heat, add about half a teaspoonful of finely chopped dill and parsley (you could use dried).
- Mix the sauce with the drained pasta and serve.
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- Heat extra virgin olive oil and unsalted butter in a medium sized sauté pan over medium-high heat, Once hot, add all of the seafood, lemon juice, kosher salt, freshly cracked black pepper, Herbs De Provence and sauté for a minute. Add garlic and a splash of dry white wine, give everything a good stir, then cover and steam for 4-6 minutes. Uncover the pan and transfer shrimp and squid to a clean bowl once they have just cooked through. Cover again and steam the clams and mussels for a further 3-5 minutes, or until their shells have opened and most of the wine has evaporated. Then, switch off the heat. (Note: Discard any clams or mussels after this point if their shells are still closed tight. They are not suitable to eat.)
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