Seafood Pasta Recipe
mussels, crab, shrimp simmered in a rose cream sauce served on a bed of penne, finished with Grana Padano
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Ingredients
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GRAINS, RICE & PASTA
Method
GRAINS, RICE & PASTA
- 1
Cook pasta
Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Drain and reserve about 120 ml of the starchy pasta water.
- 2
Prepare seafood
Rinse mussels under cold water, remove beards, and discard any broken shells. Discard mussels that are already open and do not close when tapped.
- 3
Sauté aromatics
In a large skillet, heat the olive oil and butter over medium heat. Add minced shallot and garlic; sauté until translucent and fragrant, about 2–3 minutes.
- 4
Build the sauce
Pour in the white wine and simmer until reduced by half. Stir in crushed tomatoes (or tomato sauce) and heavy cream; simmer to blend into a rosy sauce. Season with salt, black pepper, and red pepper flakes.
- 5
Cook seafood in sauce
Add mussels, crab meat, and shrimp to the sauce. Cover and cook until mussels open and shrimp turn pink, about 5–7 minutes. Discard any mussels that do not open.
- 6
Finish and combine
Add the drained pasta to the sauce and seafood. Toss to combine, adding reserved pasta water a little at a time until the sauce clings to the pasta. Adjust seasoning as needed.
- 7
Garnish and serve
Toss in grated Grana Padano, sprinkle chopped parsley, and finish with a squeeze of lemon juice if desired. Serve hot.