Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Shell Pasta with White Seafood Sauce (Conchiglie Marinara Al Bianco)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
225g/8 oz uncooked prawns, peeled and deveined 115g/4oz shelled scallops 175g/6 oz small squid, cleaned
8 mussels in their shells, cleaned 375g/12 oz rigatoni 3 teaspoons olive oil
25g/1 oz butter 225g/8oz boneless white-fleshed fish fillets, cut into 2.5cm/1 in pieces 4 tablespoons dry white wine
225ml/8 fl oz whipping cream 1 tablespoon chopped flat-leaf parsley



1 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.
2 Add the pasta to a large saucepan of lightly salted boiling water and boil, uncovered, until just tender (al dente).
3 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 fish, 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.

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