Cold seafood pasta is a fresh, flavorful and convenient summer first course that can be prepared in advance. It combines octopus, cuttlefish, squid, mussels and shrimp with datterini tomatoes, basil and parsley for a colorful and fragrant result, perfect to enjoy very cold even when away from home.
Defrost the cuttlefish, squid, mussels and shrimp. Cook the frozen octopus in plenty of salted water with a clove of garlic for about 50 minutes.
Wash the cuttlefish, clean the squid and cut it into rings. Cut the cuttlefish into strips and shell the shrimp, also removing the intestinal vein.
Blanch the cuttlefish and squid for about 10 minutes, then drain them and set them aside. Cut the datterini tomatoes.
In a pan, sauté a clove of garlic with extra-virgin olive oil, mussels, shrimp and a pinch of chili pepper for a few minutes.
Prepare a sauce by blending basil, parsley, two cloves of garlic, extra-virgin olive oil and the juice of half a lime.
Cut the cooked octopus into pieces. Cook the pasta in the same cooking water, drain
Store in the refrigerator, in an airtight container, for a maximum of 48 hours. Eat cold and stir before serving; if necessary, add a drizzle of oil or more sauce.
Italia
| Energy (kcal) | 65.21 |
| Carbohydrates (g) | 5.1 |
| of which sugars (g) | 1.77 |
| Fat (g) | 1.18 |
| of which saturates (g) | 0.23 |
| Protein (g) | 8.87 |
| Fibre (g) | 0.51 |
| Salt (g) | 0.14 |
