INGREDIENTS
2 Tbsp Olive Oil
250 G Shrimp / Prawns Peeled And Deveined
150 G Mussel Meat
150 G Calamari Tubes / Squid Heads
2 Tbsp Butter
4 Garlic Cloves Crushed
½ Tsp Chilli Flakes
½ Cup White Wine
1-2 Tsp Lemon Juice
1 Cup Cream
Salt And Pepper To Taste
½ Cup Parsley Finely Chopped
500 G Pasta Cooked + 1 Cup Cooking Water Reserved
Instructions
In A Large Pan, Add A Splash Of Oil And Allow To Heat Up.
METHOD
1 Season the seafood with salt and pepper then cook in batches until golden brown.
2 The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
3 Remove the seafood from the pan and set aside.
4 In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
5 Bring to a simmer and allow to reduce by half.
6 Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
7 Add the seafood (and any of its resting juices) and parsley and stir to combine.
8 Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.
