Cavatelli Frutti Di Mare Recipe
Shell shaped pasta with clams, shrimp, scallops, tomatoes and mushrooms in a light béchamel sauce
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Ingredients
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Pasta
Seafood
Vegetables
Béchamel Sauce
Method
Preparing the Pasta
- 1
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to the package instructions until al dente. Drain and set aside.
Cooking the Seafood
- 2
Sauté the Seafood
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the clams, shrimp, and scallops. Cook for about 5-7 minutes or until the clams have opened and the shrimp and scallops are cooked through. Remove from heat and set aside.
Cooking the Vegetables
- 3
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil if needed. Sauté the sliced mushrooms for about 3-4 minutes until softened. Add the halved cherry tomatoes and cook for an additional 2 minutes until they start to burst. Combine the seafood mixture back into the skillet, and mix well.
Making the Béchamel Sauce
- 4
Prepare the Béchamel
In a saucepan, melt the butter over medium heat. Once melted, add the flour, whisking continuously for about 2 minutes until it forms a roux. Gradually add the milk, whisking to prevent lumps. Continue to cook, stirring often, until the sauce thickens, about 5-7 minutes. Season with salt, black pepper, and nutmeg.
Combining Ingredients
- 5
Combine Everything
In a large bowl, combine the cooked cavatelli pasta, seafood, vegetables, and béchamel sauce. Gently toss until everything is well coated.
Serving
- 6
Serve the Dish
Garnish with chopped fresh parsley. Serve hot and enjoy your Cavatelli Frutti Di Mare!