An incredible seafood dish using our Conchiglie Rigate pasta!
- 400g of Conchiglie Rigate Yorkshire Pasta
- 12 Tiger prawns, with shells and heads
- 2 cloves garlic – minced
- 400ml white wine
- 300ml water
- 1 dessert spoon tomato puree
- 300g fresh, washed muscles
- drizzle of light olive oil
- Half a red chilli – finely chopped
- Approx. 130g prepared squid, sliced into rings,
- Approx. 130g raw king prawns
- 20 cherry tomatoes, chopped in half
- Juice of a lemon
- Handful of chopped fresh parsley
- Salt & Pepper to season.
Step by Step Instructions
Remove the shells and heads from the Tiger Prawns. Add all of the shells and heads to pan over a medium heat. Add the garlic, wine water and tomato puree and stir.
Turn down the heat and leace to simmer with lid on for 30 minutes. Then remove all shells and heads from the stock. Leave on low heat.
Tip in the tin of tomatoes and add a splash of water to the tin to get the remaining juices too.
Bowl the pasta in a large pan of lightly salted boiling water for 9 mintues stirring occasionaly.
Meanwhile, add the washed muscles to the stock and cook for 5-7 minutes. Then turn off the heat. Make sure any closed shells are discarded.
Tip the pasta into the pan with the sauce, pour over the garlic oil pan, sprinkle in the torn basil and stir to mix thoroughly.
Whilst the muscles are cooking, heat a large frying pan over a medium heat with a drizzle of olive oil. Add the chilli and tiger prawns and cook for 1-2 mintues before adding the squid, king prawns and cherry tomatoes. Season with salt and pepper. Cook for 3 minutes and then pour in the fish stock with the muscles.
Allow the sauce to simmer for a minute and stir together, Add the lemon juice and half the parsley.
Drain the pasta and mix into the sauce. Serve with remaining parsley and enjoy!