Seafood Passatelli
Many people have tried passatelli the traditional way, in broth. But you should know that there are actually many different sauces, especially in summer. For example, on the Romagna Riviera, passatelli are usually served dry, accompanied by a flavorful sauce made with fish, cherry tomatoes, and shellfish.
Feeling hungry already? Let’s dive right into the recipe!
HOW TO PREPARE SEAFOOD PASSATELLI
Ingredients for 4 people
- 2 packs of Parmigiano Reggiano Passatelli Rossi Fresh Pasta
- 300 g of squid
- 500 g of mussels
- 20 shrimp
- 4 cloves of garlic
- Extra virgin olive oil
- Chopped parsley
- Half a glass of white wine
- 300 g of cherry tomatoes
Preparation
- Let’s start with the mussels. Clean them thoroughly under running water using a small brush, remove the beards, and discard any that are open or broken. Place them in a pot over high heat, cover, and let them open. Then remove from the heat.
- Now, let’s move on to the squid. Clean them thoroughly, remove the ink sac, and cut into small cubes. Take a pan with a drizzle of extra virgin olive oil and sauté one clove of garlic. Add the squid cubes and deglaze with half a glass of white wine. Stir in the chopped parsley and cook for 10 minutes.
- It’s time for the shrimp. Rinse them well under water and clean them, removing the black vein inside. Sauté them in a pan with one clove of garlic and extra virgin olive oil.
- In another pan, place 2 cloves of garlic, add the cherry tomatoes cut in half, and cook until they are nice and soft. Then add the squid and the cooking liquid from the mussels.
- Meanwhile, cook the passatelli according to the instructions on the package. Drain them and add them to the sauce. Stir, then add the parsley, the mussels (some shelled and some still in their shells), and the shrimp. Finally, season with salt and pepper.