Pasta with Mixed Seafood Sauce Recipe
Bring at least 1.8 litres/3 pints water to the boil in a large saucepan. Add a dash of oil and a generous pinch of salt. Cook the pasta for 8-12 minutes, or according to packet instructions, until tender. Drain and keep warm until the sauce is ready.
Ingredients
- 1 lb (500 g) conchiglie or orecchietta
- 2 oz (50 g) butter
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 oz (50 g) flour
- 3/4 pint (500 ml) vegetable stock
- 1/4 pint (150 ml) white wine
- 4 oz (125 g) monkfish, cubed
- 6 scallops, cut into quarters
- 2 oz (50 g) canned or frozen crab meat, thawed
- 4 oz (125 g) cooked peeled prawns
- 1 tablespoon chopped marjoram 1/4 pint (150 ml) single cream
- Salt and pepper
Instructions
- Bring at least 1.8 litres/3 pints water to the boil in a large saucepan. Add a dash of oil and a generous pinch of salt. Cook the pasta for 8-12 minutes, or according to packet instructions, until tender. Drain and keep warm until the sauce is ready.
- While the pasta is cooking, melt the butter in a saucepan. Add the onion and garlic and fry gently for 2 minutes. Stir in the flour and cook for 1 minute. Gradually add the stock and wine, stirring constantly. Bring to the boil.
- Reduce the heat and stir in the monkfish and scallops. Cook gently for 2—3 minutes.
- Stir in the crab meat, prawns and marjoram. Season with salt and pepper and heat gently for 1 minute. Add the cream and heat through.
- Toss the pasta with half the sauce. Transfer to a serving dish. Spoon the remaining sauce over the top and serve immediately.
Pasta with Mixed Seafood Sauce Recipe www.eatopic.com