Pasta de la mer

Pasta de la mer


3 people made this

About this recipe: In the words of my sweetie, 'Yummy... Very yummy'.

Barb D

Serves: 6 

  • 250g vermicelli pasta
  • 2 tablespoons extra-virgin olive oil
  • 225g mild Italian sausage, cut into 1cm slices
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 orange pepper, diced
  • 1 (450g) bag stir-fry vegetables
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper
  • 15 clams, scrubbed
  • 225g mussels, scrubbed and debearded
  • 225g peeled and deveined medium prawns
  • 225g bay scallops
  • 1 tablespoon dried parsley
  • 2 tablespoons butter

Prep:35min  ›  Cook:20min  ›  Ready in:55min 

  1. Bring a large pot of lightly salted water to the boil over high heat. Add the pasta, and cook until al dente, 3 to 4 minutes; drain and keep warm.
  2. Heat the olive oil in a large frying pan over medium-high heat. Add the sausage slices, and cook until lightly browned on both sides, about 2 minutes per side. Reduce the heat to medium, and stir in 2 tablespoons of butter along with the onion, garlic, pepper, stir-fry vegetables, salt and pepper. Cook and stir until the sausage is no longer pink in the centre, and the vegetables have softened, 10-12 minutes.
  3. Meanwhile, place the clams, mussels and prawns in a steamer over 2.5cm of boiling water, and cover. Remove the prawns once they turn pink, after about 3 minutes. Remove the clams and mussels as soon as they open, after 3 to 5 minutes all together. Discard any clams and mussels that do not open. Set the seafood aside and keep warm.
  4. Place the scallops into the frying pan with the vegetable mixture, and gently cook until the scallops are no longer opaque in the centre, about 3 minutes. Gently stir in the steamed seafood, parsley, and remaining 2 tablespoons of butter. Serve the seafood and vegetable mixture over a bed of pasta.

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