Last summer I was completely obsessed with this spicy shellfish pasta recipe, every other week I would cook it and a few of my friends might or might have not been forced to eat it several times [not sorry].
It reminds me of Summer on a big balcony by the beach, while watching the waves crashing from afar. Well, one can dream.
This shellfish pasta is so easy to recreate, you can basically get everything from the nearest grocery shop. Although [and this is a huuuuge one], if you can get all the goodies from a fishmonger I have just one thing to tell you – I am truly jealous. That is one of the things I miss the most from home, the easiness in getting fresh fish and shellfish.
- 200g King prawns
- 155g cockles
- 155g mussels
- ½ cup chopped spring onion
- 2 teaspoons of Paprika [love this and this]
- 2 dried chillies
- 3 tablespoons olive oil
- 2 garlic cloves
- 2 teaspoons salt
- Freshly cut parsley
- 6 to 7 “nests” of tagliatelle
Cook the tagliatelle as instructed in the package, drain and set aside [I always add a drizzle of olive oil so it doesn’t stick together].
In a small bowl add the paprika, salt and 2 tablespoons of olive oil. Mix it all until you get a light paste.
In a large pan add the spring onions, thinly chopped garlic, dried chillies and a tablespoon of olive oil and let it sizzle until the garlic and onion are soft.
Add the prawns and a spoonful of the paste previously made. Fry those prawns [it is starting to smell good, innit?].
Continue to add spoonfulls of paprika paste and when the prawns are cooked add the cockles, mussels and tagliatelle.
Reduce the heat and add the last bit of paste that remained.
Lastly, serve with freshly cut parsley on top and pair it with a cold beer or this lovely rosé wine.
Hope you enjoyed this summery and spicy shellfish pasta recipe and if you ever try it please let me know on the comments below! I sure will continue to do this throughout the season.FoodItalian foodRecipesSummer recipesWorld food