Ingredients
-
450 g Mussels from one of the Blue Island Fish Markets
-
250 g Squid rings from one of the Blue Island Fish Markets
-
175 g Shrimps (boiled and peeled) from one of the Blue Island Fish Markets
-
250 ml dry white wine
-
2 cloves garlic
-
1 handful parsley
-
175 g pasta
-
90 ml olive oil
-
1 lemon
-
5-10 g capers, thickly chopped
-
Salt
-
Black pepper
Instructions
Scrub the mussels with a brush under cold running water, to remove the hairs from their shells. Then throw away those that are open, or do not close if you hit them hard on the kitchen work surface.
Pour half the wine into a large pan and add the garlic, parsley and mussels. Cover the pan and bring to the boil over a high heat. Boil them for about 5 minutes, shaking the pot frequently, until the mussels open.
Then, pour the mussels along with their juice into a colander, after placing it over a bowl. Allow the mussels to cool enough so that you can touch them. Save a few mussels for garnish, and then remove the shells from the rest, pouring the liquid from the mussels into the bowl.
Put the mussels back in the pan and add the rest of the wine and the squid. Bring to the boil, cover the pan and simmer over a low heat, stirring a few times, for 30 minutes or until the squid is tender. Allow the squid to cool in the liquid.
Meanwhile, boil the pasta according to the instructions on the pack, and whisk all the ingredients of the sauce in a large bowl, adding a little salt and pepper.
Strain the boiled pasta, place in the bowl with the sauce and stir well. Allow to cool.
Pour the cold squid into a colander, drain well, and then rinse lightly with cold water. Add the squid, mussels and shrimp to the pasta and stir well.
Cover the bowl with plastic cling film and refrigerate for about 4 hours. Stir and season with salt and pepper before serving.
Bon appétit!
