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🍝 Seafood Pasta

634 kcal · 30 min · 4 servings

Ingredients

• 400 g Orecchiette pasta
• 300 g small fresh squid (or frozen)
• 600 g Venus clams (or 200 g canned clam meat)
• 150 ml white wine
• 100 ml fish stock
• 1 clove garlic (finely chopped)
• 4 tbsp canned chopped tomatoes
• olive oil (extra virgin)
• salt
• pepper (from the mill)
• 1 small red chili pepper (seeded and finely chopped)
• 1 tbsp parsley

Instructions

1. 1. Rinse the mussels thoroughly under running water.
2. 2. Discard any mussels that are already open.
3. 3. Set the closed mussels aside.
4. 4. Place the mussels in a pot.
5. 5. Pour in the white wine.
6. 6. Bring the mixture to a boil.
7. 7. Cook the mussels for about 5 minutes.
8. 8. Remove from heat once the shells have opened.
9. 9. Discard any mussels that have not opened.
10. 10. Strain the cooking liquid through a fine sieve.
11. 11. Collect the clear liquid in a container.
12. 12. Heat 4 tablespoons of oil in a deep pan.
13. 13. Fry the squid for 1 to 2 minutes.
14. 14. Add the tomatoes, chili, and garlic.
15. 15. Sauté the ingredients briefly.
16. 16. Pour in the mussel cooking liquid and fish stock.
17. 17. Bring the sauce to a quick boil.
18. 18. Add the mussels to the pan.
19. 19. Let the mussels simmer covered on very low heat for about 2 minutes.
20. 20. Cook the pasta in plenty of salted water until al dente.
21. 21. Drain the pasta water.
22. 22. Add the pasta to the seafood.
23. 23. Add the parsley.
24. 24. Mix everything well.
25. 25. Season with salt and pepper.
26. 26. Divide the pasta onto plates.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 634
• Protein: 43 g · Fett/Fat: 11 g · Carbs: 82 g