light,delicious,gorgeous colours,kick of heat,healthy...what more could you want?don't answer that...i'm not going anywhere
!i've used jumbo prawns,scallops & mussels in this one but the mix is up to you....i've also made it with fish but make sure the fish is a firm one..salmon,monk,snapper,mullet,tilapia & basa etc work well.
THE INGREDIENTS...as always adjust for number of diners
a)pasta...i used fettucine....your choice...i always use dried as i don't make it(life's too short) & i'm not keen on the texture of the fresh i have bought over here.
b)mixed seafood/fish of your choice...won't bore you with the usual blurb about cleaning/checking mussels...you know the script
c)fresh red chilli finely sliced or dried flakes to taste.red looks pretty in this dish
d)peeled/minced garlic to taste...i use a microplane to almost puree it
e)big pinch saffron or turmeric.saffron for preference but turmeric gives the same colour & does work flavour wise...not the same but very nice!
f)lots of ground black pepper
g)small glass dry white wine
h)glug or two of evoo
i)grated parmesan to taste(optional)
j)sea salt....don't season with salt til near the end & after tasting...mussels & parmesan have plenty of salt
k)small handful of basil leaves
1)crush your saffron threads between your fingers or in a mortar or in a bowl with a spoon.important to crush it to get max colour/flavour
2)infuse saffie or turmeric in the wine
3)i have problems with coinciding timings so i cook my pasta first,drain it in a collander & mix a little evoo into the cooked pasta to prevent sticking
4)get the same pan that you have cooked the pasta in(or use a different pan,most of my pans are hard anodised so no sticking problems)smokin' hot.
5)smear each scallop with some evoo & sear in the pan for 30 secs each side then remove to a plate.you want them charred but still "pink"
6)good glug of evoo in the pan & chuck in the prawns,garlic,chilli & pepper
7)turn a few times in the hot oil,chuck in the mussels & stir til they start to open.
8)pour in the infused wine mix,boil hard for a couple of mins & add the scallops
9)taste,adjust seasoning if needs be
h)chuck pasta & basil leaves back in the pan with seafood & turn to re heat/colour the pasta....jobs done!!
i)serve sprinkled with parmesan if desired
after adding the wine but before adding the cooked pasta/basil pour in some cream mixed with the parmesan....naughty but oh sooooo nice