4 - 6
How to cook Italian Pasta with White Seafood Sauce
- 1/2 pound boneless whitefish fillets, cut into 1 inch pieces
- 1/2 pound uncooked prawns (shrimps), peeled and deveined
- 1/4 pound shelled scallops
- 6 ounces small squid, cleaned
- 8 mussels in their shells, cleaned
- 12 ounces rigatoni (or your choice of Italian pasta)
- 3 teaspoons olive oil
- 1 ounce butter
- 4 tablespoons dry white wine
- 1/2 cup whipping cream
- 1 tablespoon chopped Italian flat-leaf parsley
- Rinse the prawns and pat dry.
- Remove the veins from the scallops but retain the coral if present.
- Clean the squid and cut the bodies into rings; leave the tentacles whole.
- Place the mussels in a dry saucepan, cover and cook over a medium heat for about 5 minutes, until they open; discard any that do not open. Cool, then drain, reserving any liquid given off by the mussels. Set aside.
- Add the pasta to a large saucepan of lightly salted boiling water and boil, uncovered, until just tender (al dente*).
- Meanwhile, heat a large frying pan over a medium-high heat. Add the oil and butter and heat until sizzling, but not browned.
- Add the prawns and the whitefish pieces, and cook for 2 minutes, stirring often.
- Add the scallops and squid and fry for about 2-3 minutes, until just cooked. Remove the seafood to a dish.
- Add the wine, cream, parsley and mussel liquid and boil vigorously for 2-3 minutes until lightly thickend.
- Return the seafood to the sauce with the mussels and heat through gently.
- Drain the pasta. Spoon over the sauce, and arrange two mussels in shells on top of each serving.
The Italian Pasta with White Seafood Sauce recipe easy to prepare and so good!
The Italian name for this recipe is Conchiglie Marinara Al Bianco
refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente
, there should be a slight resistance in the center when the pasta is chewed.
This recipe for Italian Pasta with White Seafood Sauce serves/makes: 4 - 6
The Italian Pasta with White Seafood Sauce (Conchiglie Marinara Al Bianco) recipe is adopted from The Reader's Digest Mediterranean Cookbook by Tess Mallos 1996.
Main Ingredient: Seafood Mix
(more Seafood Mix
Preparation Method: Pasta