This delicious mix of seafood, salad leaves (greens) and ripe tomatoes conjures up all the warmth and sunshine of Naples.
450 g (1 lb) prepared squid, cut into strips
750 g (1 lb 10 oz) cooked mussels
450 g (1 lb) cooked cockles in brine
150 ml (1/4 pint) 2/3 cup white wine
300 ml (1/2 pint) 1 1/4 cups olive oil
225 g (8 oz) 2 cups dried campanelle or other small pasta shapes
juice of 1 lemon
1 bunch chives, snipped
1 bunch fresh parsley, finely chopped
4 large tomatoes
mixed salad leaves (greens)
salt and pepper sprig of fresh basil, to garnish
750 g (1 lb 10 oz) cooked mussels
450 g (1 lb) cooked cockles in brine
150 ml (1/4 pint) 2/3 cup white wine
300 ml (1/2 pint) 1 1/4 cups olive oil
225 g (8 oz) 2 cups dried campanelle or other small pasta shapes
juice of 1 lemon
1 bunch chives, snipped
1 bunch fresh parsley, finely chopped
4 large tomatoes
mixed salad leaves (greens)
salt and pepper sprig of fresh basil, to garnish
method
1. Put all of the seafood into a large bowl, pour over the wine and half of the olive oil, and set aside for 6 hours.
2. Put the seafood mixture into a saucepan and simmer over a low heat for 10 minutes. Set aside to cool.
3. Bring a large saucepan of lightly salted water to the boil. Add the pasta and 1 tbsp of the remaining olive oil and cook for 8 - 10 minutes or until tender, but still firm to the bite. Drain thoroughly and refresh in cold water.
4 Strain off about half of the cooking . liquid from the seafood and discard the rest. Mix in the lemon juice, chives, parsley and the remaining olive oil. Season to taste with salt and pepper. Drain the pasta and add to the seafood.
5. Cut the tomatoes into quarters. Shred the salad leaves (greens) and arrange them at the base of a salad bowl. Spoon in the seafood salad and garnish with the tomatoes and a sprig of basil. Serve.
You can substitute cooked scallops for the mussels and clams in brine for the cockles, if you prefer. The seafood needs to be marinated for 6 hours, so prepare well in advance.
2. Put the seafood mixture into a saucepan and simmer over a low heat for 10 minutes. Set aside to cool.
3. Bring a large saucepan of lightly salted water to the boil. Add the pasta and 1 tbsp of the remaining olive oil and cook for 8 - 10 minutes or until tender, but still firm to the bite. Drain thoroughly and refresh in cold water.
4 Strain off about half of the cooking . liquid from the seafood and discard the rest. Mix in the lemon juice, chives, parsley and the remaining olive oil. Season to taste with salt and pepper. Drain the pasta and add to the seafood.
5. Cut the tomatoes into quarters. Shred the salad leaves (greens) and arrange them at the base of a salad bowl. Spoon in the seafood salad and garnish with the tomatoes and a sprig of basil. Serve.
You can substitute cooked scallops for the mussels and clams in brine for the cockles, if you prefer. The seafood needs to be marinated for 6 hours, so prepare well in advance.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
