Pasta with seafood recipe

Posted on Nov 5th, 2024

by Joseph Bicknell

Categories:

Pasta Recipes

Last Updated on December 11, 2024

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Preparation time: 10 min

Baking time: 15 min

Total time: 25 min

Contents hide

1 Ingredients (for 4)

2 Pesto ingredients

3 Preparation instructions

4 Pasta with seafood, pesto and gherkin salt

Ingredients (for 4)

200-300 g of pasta to your liking

250 g glass shrimps

250 g peeled shrimps

250 g blue mussels

200 ml of coffee cream

50-100 ml of pasta cooking liquid

1 medium onion

1 medium garlic clove

2 tablespoons olive oil

Classic salt

Classic salt for Vegetable Recipes

Pepper

Gherkin salt salt flakes

Gherkin salt smoked salt Beech

Pesto ingredients

4 sun-dried tomatoes

a pinch of cumin nuts

spl of Parmesan

spl of olive oil

spl of basil leaves

spspsp lemon juice

pepper

Preparation instructions

Begin by making the pesto.

Place 4 sun-dried tomatoes, a handful of cumin nuts, a handful of Parmesan, a tablespoon of olive oil, a handful of basil leaves, 1 teaspoon of lemon juice and pepper in a blender and blend until smooth.

Chop 1 medium onion and fry over medium heat until translucent.

Chop 1 medium garlic clove and heat it with the onion.

Add 200 ml of coffee cream to the onion and garlic and add to the pesto and heat.

Fill with 250 g of glass pasta and dice.

Add the glass pasta to the sauce and heat for 5 minutes.

Put the pasta to the boil. NB: cook the pasta for less than the time recommended on the packet, as the pasta will continue to cook in the sauce afterwards.

Add 250 g of the cleaned blueberries to the pasta sauce and stir.

Add 250 g of peeled prawns to the pasta sauce and stir again.

Heat the sauce until the shells start to open, then immediately turn off the heat.

S season the pasta sauce with salt, pepper and pickle salt flakes.

NB: if the pasta sauce remains too thick, add 50-100 ml of the pasta cooking liquid.

When the pasta is ready, stir in the sauce and allow the flavours to blend.

When ready to serve, add the Cucumber Salt Smoking Salt Beech to the pasta.

Pasta with seafood, pesto and gherkin salt

Here we would like to share with you a simple and quick, but very nutritious pasta recipe. We tried it out with Margit and the students from the cooking school a few days ago and the result was super!

Although a variety of exciting seafood would have sufficed on its own, we wanted to give the pasta a little something extra and started cooking with homemade pesto. It doesn’t take much time, and the ingredients aren’t too expensive either – the main ones being sun-dried tomatoes, pine nuts, basil, parmesan and olive oil. The crunchy and strongly flavoured pesto binds the whole pasta together and brings out the delicate flavours of the seafood.

After the pesto is ready, you can also bring the pasta to the boil. Feel free to use your favourite pasta. The seafood was sourced from M.V.Wool’s fishmonger Mati Kalapood. For the pasta, we first chose a fillet with a clear head, which we have used many times in the past to prepare various dishes. This is a really deliciously delicate white fish. We also used peeled shrimps and blue mussels.

We recommend that you make the pasta exactly as described in the recipe and instructions. This way, the pasta and its sauce will have exactly the right consistency and taste. To emphasise the saltiness of the seafood, we also added various salt flakes from the Estonian company Salt’s Up.

We preserved and decorated the pasta using Salt’s Up’s other gourmet salt, the special smoking salt Pöök. It’s a sea salt that is gradually smoked over an open fire fuelled by beechwood. You can also add a flavouring to the parsnip to add colour.

Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.