Pasta with Seafood

by Editorial Staff

Fine pasta served with fish, shrimp, and mussel sauce.

Servings: 4

Ingredients

  • Coquille paste (small shells) – 280 g
  • Salmon, fillet (cut into pieces) – 350 g
  • Boiled shrimps (peeled) – 230 g
  • Boiled mussels (peeled) – 170 g
  • Butter – 2 tbsp
  • Shallot (finely chopped) – 3 pcs.
  • Dry white wine – 2/3 cup
  • Fat cream – ¾ glass
  • Fresh dill (chopped) – 2 tbsp
  • Salt to taste
  • Ground black pepper – to taste
  • Dill for serving

Directions

  1. Boil the pasta in salted water until al dente (slightly hard), according to the instructions on the package.
  2. Meanwhile, heat the butter in a large saucepan over medium heat, add the shallots, cook, stirring occasionally, for 2-3 minutes.
  3. Add wine and salmon to the saucepan, bring to a boil, then reduce heat, cover the saucepan and cook the fish for about 5-6 minutes. Remove the salmon from the saucepan and transfer to a plate, cover to keep the fish warm.
  4. In a saucepan, add cream and dill. Put salmon, shrimps, and mussels in the sauce, salt and pepper the sauce to taste, cook, stirring occasionally, for a couple of minutes, just to warm up all the ingredients in the sauce.
  5. Throw the pasta into a colander, let the water drain, and then transfer the products to a saucepan with sauce, mix the pasta with seafood.
  6. Serve the seafood pasta in portioned bowls immediately, sprinkled with fresh dill.

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