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INGREDIENTS<\/strong><\/p>\n 2 Tbsp Olive Oil METHOD<\/strong> <\/p>\n","protected":false},"excerpt":{"rendered":" INGREDIENTS 2 Tbsp Olive Oil 250 G Shrimp \/ Prawns Peeled And Deveined 150 G Mussel Meat 150 G Calamari Tubes \/ Squid Heads 2…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[53],"class_list":["post-1039","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1039"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1039\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1039"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n250 G Shrimp \/ Prawns Peeled And Deveined
\n150 G Mussel Meat
\n150 G Calamari Tubes \/ Squid Heads
\n2 Tbsp Butter
\n4 Garlic Cloves Crushed
\n\u00bd Tsp Chilli Flakes
\n\u00bd Cup White Wine
\n1-2 Tsp Lemon Juice
\n1 Cup Cream
\nSalt And Pepper To Taste
\n\u00bd Cup Parsley Finely Chopped
\n500 G Pasta Cooked + 1 Cup Cooking Water Reserved
\nInstructions
\nIn A Large Pan, Add A Splash Of Oil And Allow To Heat Up.<\/p>\n
\n1 Season the seafood with salt and pepper then cook in batches until golden brown.
\n2 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.
\n3 Remove the seafood from the pan and set aside.
\n4 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.
\n5 Bring to a simmer and allow to reduce by half.
\n6 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.
\n7 Add the seafood (and any of its resting juices) and parsley and stir to combine.
\n8 Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.<\/p>\n