Massa Com Frutos Do Mar Recipe

Cook and cool pasta

Bring a large pot of salted water to a rolling boil. Add the 400 g short pasta and cook until al dente according to package directions (usually 9–11 minutes). Reserve 120 ml of the pasta cooking water, then drain the pasta and rinse briefly under cold water to stop the cooking. Set aside in a large bowl.

Make dressing

In a jar or small bowl, whisk together 120 ml extra-virgin olive oil, 60 ml fresh lemon juice, 15 ml white wine vinegar, 1 tbs Dijon mustard, 1 tsp honey, 2 minced garlic cloves, 1.5 tsp salt and 1 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or salt. If too sharp, add up to 1–2 tsp reserved pasta water to mellow.

Prepare seafood

Pat the shrimp, calamari, mussels and scallops dry with paper towels. Discard any mussels that remain open after a gentle tap.

Cook mussels (if using)

In a large skillet with a lid, heat 1 tbs olive oil over medium-high. Add half the white wine (30 ml) and bring to a simmer. Add mussels, cover and steam for 3–5 minutes until shells open. Remove cooked mussels from pan and set aside; discard unopened shells. Reserve cooking liquid.

Sear shrimp, scallops and calamari

In a large sauté pan heat 1 tbs olive oil over medium-high heat. Add shrimp seasoned with 0.5 tsp salt and 0.25 tsp pepper in a single layer, sear 1–2 minutes per side until opaque, then remove to a plate. Add scallops, sear 1–2 minutes per side until golden and just cooked; remove. Add calamari rings and sauté 1–2 minutes until just opaque and slightly firm; avoid overcooking. Return shrimp and scallops to pan, add remaining 30 ml white wine and the reserved mussel liquid (if any), bring to a simmer for 30 seconds to a minute to meld flavors, then remove from heat and let cool slightly.

Cool seafood

Allow all seafood to cool to near room temperature before combining with pasta to prevent the dressing from being warmed and the salad becoming oily.

Prepare vegetables: halve 200 g cherry tomatoes, finely dice 1 red bell pepper and half a red onion, thinly slice 2 celery stalks, and rinse 1 tbs capers. Place vegetables and 3 tbs chopped parsley (and 2 tbs basil if using) in the large bowl with the cooled pasta.

Dress the pasta: Pour the prepared dressing over the cooled pasta and vegetables. Toss gently to coat, adding up to 2–3 tbs reserved pasta water if needed to loosen the dressing.

Add seafood and finish: Gently fold the cooled seafood and opened mussels into the pasta mixture so pieces remain intact. Add 1 tsp lemon zest, 0.25 tsp red pepper flakes and 1 tbs extra-virgin olive oil to finish. Adjust seasoning with salt and pepper to taste.

Chill and serve: Cover and refrigerate at least 30 minutes (or up to 2 hours) to let flavors meld. Serve chilled or at cool room temperature, garnished with additional chopped parsley and lemon wedges if desired.