BLACK FETTUCCINE WITH SEAFOOD
The dramatic black pasta makes a wonderful contrasting background for the pink, white, and golden seafood. Use whatever shellfish are available; tiny cuttlefish, small squid, clams or razorshell clams are delicious in this dish.
- 800 g / 1¾ lb fresh mussels, scrubbed and bearded
- 45 ml / 3 tbsp olive oil
- 105 ml / 7 tbsp dry white wine
- 2 fat garlic cloves, chopped
- 150 g / 5 oz queen scallops
- 200 g / 7 oz raw prawns (shrimp), partially shelled
- 400 g / 14 oz black fettuccine, preferably fresh
- salt and ground black pepper
- 30 ml / 2 tbsp chopped fresh flat leaf parsley, to garnish
If you canít find black pasta, use green spinach tagiatelle or fettuccine instead.
- Put the mussels in a pan with 15 ml / 1 tbsp of the oil. Add the wine, set over a high heat, cover tightly, and steam for about 3 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any shellfish that remain closed. Leave to cool in the pan, then lift out and shell some of the mussels. Strain the cooking liquid and set it aside until required.
- Heat the remaining oil in a large, deep frying pan. Add the chopped garlic and cook for 1 minute without letting it brown. Add the queen scallops and cook for about 1-2 minutes, tossing them about until they turn opaque. Add the prawns and cook for 1 minute more, then remove the seafood with a slotted spoon to a bowl and set it aside. Keep the frying pan handy; it will be needed for the sauce.
- Meanwhile, cook the pasta in a large pan of lightly salted, boiling water according to the packed instructions until just tender; fresh pasta will take only about 2 minutes. Drain.
- Pour the reserved mussel liquid into the frying pan and bring it to the boil. Lower the heat and season. Return the seafood to the pan, heat for a few seconds, then stir in the pasta. Toss well, sprinkle the parsley on top, and serve.