Cold seafood pasta

Name: Cold seafood pasta
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 2
Cuisine: Italia
Ingredients: 1 Unit Frozen octopus; 2 Units Cleaned frozen cuttlefish; 1 Unit Cleaned frozen squid; 15 Units Frozen shelled mussels; 10 Units Cleaned frozen shrimp; 10 Units Red datterini tomatoes; 1 Small bunch Basil; 180 g Fusilli pasta; 10 Bunches Parsley; 0.5 Units Lime; 4 Units Garlic cloves; to taste Extra-virgin olive oil; to taste Chili pepper; to taste Salt

@manu-food-writer

Category: First courses

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.

Difficulty: Medium

Cooking time: 50 minCooking: 50 min

Preparation time: 40 minPreparation: 40 min

Country: Italia

manu-food-writer@manu-food-writer

Ingredients

No. of servings

Frozen octopus1 Unit
Cleaned frozen cuttlefish2 Units
Cleaned frozen squid1 Unit
Frozen shelled mussels15 Units
Cleaned frozen shrimp10 Units
Red datterini tomatoes10 Units
Basil1 Small bunch
Fusilli pasta180 g
Parsley10 Bunches
Lime0.5 Units
Garlic cloves4 Units
Extra-virgin olive oilto taste
Chili pepperto taste
Saltto taste

Preparation

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

General information

Storage instructions

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.

Origin

Italia

Analysis

Warning

The data shown here, limited to certain specific details, is the result of an analysis carried out using proprietary algorithms. As such, it may contain errors and/or inaccuracies, so users are always asked to verify its accuracy. If you notice any anomalies, please contact us at info@foodiecooklab.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

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

Protein
8.87g · 53%
Carbohydrates
5.1g · 31%
Fat
1.18g · 16%