Seafood Pasta FRUTTI DI MARE & Green Herb Sauce | Bart van Olphen

mixed seafood

🥗Healthier: shrimp

💰Cheaper: canned tuna

Shrimp is lower in calories, while canned tuna is budget-friendly.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds depth without alcohol, while vinegar is more economical.

Boil salted water in a large pot and add spaghetti.

In a food processor, add 1 garlic clove, 0.5 tablespoons capers, and jalapeno cut into four pieces.

Add parsley and basil to the food processor, removing rough stalks.

Pour in 4-5 tablespoons of olive oil and a splash of red wine vinegar.

Add juice of half a lemon, salt, and black pepper to the processor and blend until well mixed.

Chop a shallot and heat a splash of olive oil in a frying pan over medium to high heat.

Add the chopped shallot to the pan.

Add a handful of frozen seafood mix (prawns, scallops, mussels) to the pan with shallots.

Cook the seafood until it starts to caramelize, then add the green herb sauce from the food processor.

Add a bit of pasta water to the pan to create a sauce.

Lower the heat to medium and check the pasta for doneness.

Serve the pasta on a plate, garnishing with Maldon sea salt and a bit of basil, and drizzle with extra olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens