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We hope you got insight from reading it, now let’s go back to spaghetti with mixed shellfish sauce recipe. To make spaghetti with mixed shellfish sauce you only need 14 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Spaghetti with Mixed Shellfish Sauce:
- Get 4 tablespoons butter
- Use 2 shallots chopped
- Use 2 garlic cloves chopped
- Get 350 g spaghetti
- You need 2 tablespoons finely chopped fresh basil
- You need 300 mL dry white wine
- Get 450 g mussels scrubbed
- Prepare 150 g squid washed
- You need 1 teaspoon chilli powder
- Provide 350 g raw peeled prawns
- Use 300 mL/1 1/4 cups soured cream
- Get to taste Salt and ground black pepper
- Prepare 50 g Parmesan cheese freshly grated
- Prepare Chopped fresh flat parsley garnish
Instructions to make Spaghetti with Mixed Shellfish Sauce:
- Melt the butter in a frying pan and fry Wunsch a lot on one garlic clove for about five minutes until softened
- Cook the pasta in plenty of boiling water to 8 to 10 minutes until al dente
- Stir in half the basil and the wine and bring to the boil
- Discard any muscles that are open and do not shut when tapped with the back of a knife quickly add remaining muscles to the pan, cover and simmer for about five minutes until all the shells have opened. Discard any muscles that do not open. Using a slotted spoon, transfer the muscles to a plate and remove them from their shells then return to the pan. Reserve a few muscles in the shells for garnishing
- Meanwhile slice the squid into thin circles, then melt the remaining butter in a frying pan and fry the remaining shallots and garlic about five minutes until softened
- Add the remaining basil, this quaint, chilli powder and prawns to the pan and stir fry for five minutes until the prawns in turn pink and tender
- Turn the mussel mixture into the prawn mixture and bring to the boil.
- Stir in the soured cream and season to taste.
- Bring almost to the boil and simmer for one minute
- Drain the pasta thoroughly and stir into the sauce with the Parmesan cheese until well coated.
- Serve immediately garnished with chopped fresh flat leaf parsley and the reserve muscles in their shells
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