Seafood and pasta


I have a very good recipe for you guys, it’s made based on a chef’s recipe from a well know restaurant from my country. You can’t go wrong with this recipe in any situation, it’s so delicious and it’s appropriate for lunch and dinner as well, and it takes so little time to make it! I’ve made it a few times now, because my family loved it so much. I’ve purchased mix packs of seafood, but I’ve also chosen small quantities of octopus, shrimps, squids and scallops to make my own seafood mix. I make this recipe from 450-500g of seafood. You can also purchase mussels, for eg., in their shell and prepare them appropriately, previously. Keep the mussels in cold water for 10 minutes, wash them, then cut down their whiskers. I won’t bother you with more details on how to prepare these types of shell seafood previous to using them in your recipes, cause you’ll find many such examples on youtube or googleing them. But one thing is important when cooking mussels: the opened mussels should be thrown away as well as those that don’t open after cooking them.


Ingredients you’ll need:
• a pack / 400g of pasta
• a pack of 1.1 pounds / 500g of mixed seafood, or make your own mix choosing your favorite ones at the supermarket, as I did!
• 0.22 pounds / 100g butter
• 1/2 cup white wine
• 2 garlic hats(not cloves, as this recipe requires large quantities of garlic and onion for a great taste!)
• 3 medium onions
• 2 peeled canned tomatoes(I used 2 whole, fresh tomatoes)
• a bunch of parsley
• salt and pepper



Boil the pasta, splash with water, drain them and add a cube of butter, salt and pepper. Set them aside.

A very important note: Don’t cook the onion & garlic together with the seafood! And the second: Cook the onions & garlic at the lowest heat possible! Don’t burn them! they don’t have to look brown in any way.

So use a separate pan for the onion & garlic and for the seafood. Cut the onions and garlic in small pieces, then cook them with a cube of butter at a low heat, as I previously told you. Using a different pan, cook the seafood with another cube of butter, after a few minutes add the wine and tomatoes cut in small pieces. Let them cook and taste from time to time, so you don’t overcook them.



When both are done, bring them together, add salt, pepper, cook a few seconds to let the flavors blend. Turn off the heat and add the freshly cut parsley leaves from one bunch to the hot seafood, without cooking, they will soften in a few seconds from the hot meal. Add the seafood over the pasta on a plate, or mix them together.. as you prefer.


Serve immediately, hot!