SERVES 4. This is a luxurious seafood-lover’s pasta sauce – and one of my own favourites.
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1 tablespoon olive oil for frying
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2–3 shallots, chopped finely
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2 garlic cloves, chopped 100g fresh mussels, shelled
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100g prawns, shelled
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125ml dry white wine
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Fresh or dried pasta of your choice: allow 125–150g per person of fresh, or 100–120g per person of dried
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Salt and black pepper to taste
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250ml crème fraîche, or 125ml plus 4 tablespoons double cream
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1 tablespoon chopped fresh parsley
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Step 1:
Heat the oil in a large frying pan or saucepan and fry the shallots until soft. Add the garlic and seafood.
Step 2:
Add the wine and simmer for 2–3 minutes, stirring occasionally.
Step 3:
Cook the pasta either according to the packet directions, or following the cooking instructions on
Step 4:
Season to taste and add the crème fraîche and parsley. Remove from the heat while stirring the sauce.
Step 5:
Serve immediately with the cooked pasta.
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