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

Summary

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 – 0.6667 cup
• Fat cream – ¾ glass
• Fresh dill (chopped) – 2 tbsp
• Salt to taste
• Ground black pepper – to taste
• Dill for serving

Print Recipe Pin Recipe

Instructions

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.