Macaroni Mare and Terra

Ingredients for 3 servings:

• 3 handfuls of mussels (clams), fresh
• 300 g seafood (shrimp, baby cuttlefish, boned scallops, but also firm fish meat, such as monkfish)
• 250 ml white wine
• 25 g butter
• 1 onion(s), not too finely diced
• 2 cloves garlic, finely chopped
• a little clarified butter
• 2 tbsp tomato puree
• 1 bunch of flat-leaf parsley
• 1 pc. cherry tomatoes, halved
• 1 head of broccoli, in florets, steamed (just soft)
• 1 tbsp cream cheese with herbs
• salt and pepper
• Cheese, grated
• 3 servings of pasta (macaroni)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Noodles with seafood and vegetables

Clean the mussels under cold water with a coarse brush and remove the barbels. Discard any open mussels that do not close quickly when touched. Rinse the seafood under cold water and, if necessary, cut into bite-sized pieces (halve baby cuttlefish, check whether any chewing organs, etc., have been removed; if not, discard). Heat the butter in a large saucepan. Add the onions and garlic and sauté lightly. Deglaze with the white wine. Add 1-2 sprigs of parsley. Add the mussels to the pan and steam with the lid closed over medium heat for about 6-10 minutes. Meanwhile, cook the macaroni. Strain the mussels, reserving the liquid. Then remove them from the shells (discard any closed mussels). Mix the mussel meat with the onions and garlic remaining in the sieve. Heat clarified butter in a frying pan and briefly fry the seafood (add small shrimp/crabs at the end if necessary). Add the mussel meat, onions, and garlic. Deglaze with the reserved mussel liquid. Reduce heat, stir in tomato paste until it dissolves. Add the remaining parsley on top. Simmer briefly. Remove the parsley and stir in the remaining ingredients until the cream cheese dissolves. Drain the macaroni and toss with the sauce. Serve with grated cheese.