Frutti Di Mare Recipe
Mafaldine, Lobster, Scallops, Jumbo Prawns, Red Pesto, Pine Nuts
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Ingredients
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Pasta
Seafood
Red Pesto Sauce
Crunch & Garnish
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 2 tablespoons sea salt. Add mafaldine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 250 ml (about 1 cup) of the pasta cooking water, then drain pasta and set aside, tossing with a little olive oil to prevent sticking if not combining immediately.
Seafood
- 2
Prepare seafood
Pat lobster, prawns and scallops very dry with paper towels. Season lightly with 1 tsp sea salt and 1 tsp freshly ground black pepper.
- 3
- 4
Cook prawns
Add another tablespoon olive oil to the same skillet over medium-high heat. Add prawns and sear 1.5–2 minutes per side until pink and opaque. Remove prawns and keep with scallops.
- 5
Finish lobster
Reduce heat to medium, add remaining 1 tablespoon olive oil and 20 g of butter. Add lobster pieces and sauté 1–2 minutes to warm through and get slight color without overcooking. Remove lobster and keep warm with other seafood.
Red Pesto Sauce
- 6
Sauté garlic and deglaze
In the same skillet used for seafood, lower heat to medium, add remaining 20 g butter. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Pour in dry white wine to deglaze, scraping browned bits from the pan. Simmer 1–2 minutes to reduce by about half.
- 7
Build the sauce
Stir in the prepared red pesto and the stock, whisking until smooth. Bring to a gentle simmer and cook 3–4 minutes to meld flavors. Stir in heavy cream, lemon zest and lemon juice; simmer 1–2 minutes. Taste and adjust seasoning with salt and pepper if needed. The sauce should be velvety and spoon-coating; if too thick, loosen with some reserved pasta water 1 tablespoon at a time (reserve up to 250 ml).
- 8
Assembly & Garnish
- 9
Combine with pasta
Add drained mafaldine to the skillet with sauce and seafood, or transfer sauce and seafood to the pasta pot. Toss gently with tongs to combine, adding reserved pasta water by tablespoons if needed to reach a glossy, clingy consistency that coats the pasta (you might use 60–120 ml).
- 10
Finish
Remove from heat and stir in the remaining butter (if any) a little at a time to enrich and gloss the sauce. Taste and correct seasoning with salt, pepper or a squeeze more lemon juice.
- 11
Plate and garnish
Divide pasta and seafood among 4 warm plates. Scatter toasted pine nuts and chopped parsley over each portion. Finish with a light sprinkle of chili flakes if using and a drizzle of extra virgin olive oil.
