John Myers
Ingredients for 2 servings:
- 150 g mixed seafood
- 100 g crab
- 1 can of mussels (spade mussels with priri piri)
- 100 g crab meat or surimi
- 1 onion(s)
- 2 garlic cloves
- 10 basil leaves
- 3 tbsp black olives, pitted and sliced
- ½ cup sour cream
- 1 tbsp tomato paste
- 200 ml white wine
- 2 tbsp olive oil
- salt and pepper
- Cheese (hard cheese) made from sheep’s milk (e.g. Pecorino)
- 200 g tagliatelle pasta
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
The pasta sauce is best prepared in a deep-sided pan. You can boil the pasta water when you start preparing the sauce; then everything will come together quite well in terms of timing. Chop the onion and garlic and sauté briefly in olive oil. Then add the seafood and heat through, but don’t fry, as this will make it tough. Deglaze everything with the white wine, and when it starts to simmer, dissolve the sour cream in it. When the sour cream is completely dissolved, add the tomato paste and dissolve, then stir in the sliced olives and chopped basil leaves. Roughly drain the can of mussels and remove or retain the piri-piris, depending on your taste. Then stir the contents of the can into the sauce. Finally, add the sliced crab meat and prawns to the sauce and heat everything until nice and hot—but don’t overcook, or the crab meat will fall apart and the prawns will become tough. Pour the sauce over the al dente pasta and enjoy with a nice white wine. Despite the widespread ban on Parmesan when it comes to seafood, I recommend serving it with grated hard cheese, preferably made from sheep’s milk.
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