Not a casual recipe, but a lovely weekend caprice. Although it is winter, my summer memories keep coming back and make me want some more of their sweet taste.
Ingredients
- 150 g shrimps preboiled
- 250 g frozen seafood mix calamari, mussels and baby octopuses
- 1 red onion
- 3 garlic cloves
- 6 cherry tomatoes
- 1 lemon squeezed
- 4 whole durum wheat tagliatelle
- 700 ml tomatoes juice
- 4 l water
- 3 fresh parsley leaves
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Defrost the seafood mix.
- Finely chop the onion and mince the garlic cloves. Cut the cherry tomatoes in halves.
- Put all the vegetables, the shrimps, the defrosted seafood mix, the tomatoes juice, salt and pepper in a pot and boil on medium heat until the sauce is half reduced and the calamari rings are cooked.
- Add the lemon juice and season with salt and pepper, then leave to boil for 3 more minutes.
- Boil the pasta in 4l of water with a pinch of salt until cooked. Drain completely afterwards.
- Serve the pasta with the cooked sauce and a generous garnish of freshly cut parsley leaves.
