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Sicilian “busiate” with seafood

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
15 minutes
INGREDIENTS PER 4 PEOPLE

busiate pasta (or other short pasta to your taste), 14 oz
fresh mussels, 17 oz
peeled and raw large prawns (or shrimp),17 oz
extra-virgin olive oil, 2 + 4 tbsp
garlic, 1 whole clove + 2 minced cloves
skinned deseeded and chopped ripe tomatoes, 4
deseeded and minced fresh red chilli, 1
dry white wine, 1 cup
salt & pepper to taste
chopped parsley

PROCEDURE

Place mussels in a saucepan and throw over 2 tbsp of oil, the clove of garlic and half a cup of water or dry white wine. Cover tightly and cook on high heat for about 3 minutes, or until the mussel shells open fully. Eliminatethe others. Remove from their shells and set aside.
Add 4 tbsp of Oil to a shallow pan. Sauté minced garlic and chilli over medium heat for about a minute, without burning the garlic. Stir in chopped tomatoes and cook for a 3 minutes. Turn up the heat and add raw prawns, white wine, salt and pepper to taste.
Cook for a minute then add the cooked mussels. Cook a few minutes more. Drain pasta and stir into the sauce. Garnish with chopped flat-leaf parsley.

Thanks to: La Siciliana

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