Insalata di pasta di Mare with wagon wheels
Insalata di pasta di Mare with wagon wheels
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Fresh, vibrant, and full of coastal flavor, this seafood pasta salad celebrates the best of summer dining. Tender wagon wheel pasta is tossed with prawns, mussels, clams, and squid, then dressed in a bright mix of olive oil, vinegar, parsley, and a touch of chilli. Finished with cherry tomatoes, olives, and lemon zest, it’s a light yet satisfying dish that’s perfect served chilled for lunch, picnics, or effortless entertaining.
Ingredients
Instructions
- Bring a large pot of salted water to the boil. Drop in the pasta and stir well. Cook to perfectly al dente, then strain and plunge the pasta in ice cold water to stop any residual heat over cooking the pasta.
- Place a deep heavy-based frying pan over high heat, pour in the wine, then drop in the clams and mussels. Cover with a lid and allow the steam to open the shells. As they open, fish them out with a slotted spoon and set them aside in a bowl. Leave half of them in their shells for presentation. Discard any that don’t open. Reserve the poaching liquid.
- Place the griddle pan onto the stove and heat on high. Add the olive oil, then stir-fry the prawns for 2–3 minutes each side, depending on their size, season, set aside, then add your squid and fry for about 2-3 minutes. Season. Set aside.
- To make the dressing, pour the olive oil into a mixing jug, then add vinegar, chillies, parsley, 4-5 tablespoons of the reserved shellfish cooking liquid and a little white pepper. Whisk together, then taste for salt and adjust if needed.
- Drain the cooled pasta and table into a mixing bowl, add seafood and dressing and mix well.
- Tumble onto a serving dish, scatter over the olives and cherry tomatoes, a little extra chopped parsley, lemon zest and an extra drizzle of extra-virgin olive oil and serve
