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.
Step 1 of 6: 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.
Step 2 of 6: 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.
Step 3 of 6: Blanch the cuttlefish and squid for about 10 minutes, then drain them and set them aside. Cut the datterini tomatoes.
Step 4 of 6: 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.
Step 5 of 6: Prepare a sauce by blending basil, parsley, two cloves of garlic, extra-virgin olive oil and the juice of half a lime.
Step 6 of 6: Cut the cooked octopus into pieces. Cook the pasta in the same cooking water, drain
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten, Crustaceans, and Molluscs
| Average values | Per 100 g |
|---|---|
| Energy | 273 kJ65 kcal |
| Fat | 1.2 g |
| of which saturated fatty acids | 0.22 g |
| Carbohydrates | 5.1 g |
| of which sugars | 1.77 g |
| Fibre | 0.49 g |
| Protein | 8.88 g |
| Salt | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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