Pasta with seafood
Pasta con frutta di mare
If you ever come across a fishmonger selling a mixture of fresh fish, mussels, prawns and octopuses, you should definitely buy some and make your own pasta with seafood.
In Denmark, fish are prohibitively expensive which may explain why it is treated with great reverence. For this reason – I guess – I’ve never seen the kind of seafood mixture made from all kinds of fresh bits and pieces and commonly sold in Italy as frutta di mare for pasta, risotto or antipasti.
In this mixture I detected tuna, prawns, lobster, clams, different kinds of octopus, different kinds of mussels, crabs, pieces of white fish fillet and different kinds of blue fish fillets. In other words, a bit of everything on the fisherman’s counter that morning. If you can’t get hold of similar mixture, you can make your own from whatever fish you can buy.
300 g fettuccine pasta
For the frutta di mare sauce
300 g mixed seafood
1 clove of garlic
Olive oil, salt and pepper
200 g small tomatoes
Bunch of parsley
Start by preparing the fettucine pasta (or open a package of good, ready-made fettuccine)
Slit the skin of the tomatoes, blanch them in hot boiling water and remove the skin. Set aside for later.
Heat up the oil in a large casserole and fry the garlic over moderate heat. Don’t let it burn.
Turn up the heat and scorch the seafood for a couple of minutes. Turn down the heat, add salt and pepper to taste and let it simmer for five minutes.
Boil the pasta for three minutes or whatever cooking time is indicated on the packaging.
Mix tomatoes with the seafood.
Drain the fettuccine and toss it in the sauce, sprinkle with parsley and a couple of fresh, halved tomatoes and your pasta with seafood is ready to serve.