Frutti di Mare (Seafood Pasta with Garlic and Olive Oil)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 8 oz spaghetti or linguine (whole grain preferred)
• 2 teaspoons butter
• 1 lb raw shrimp, peeled and deveined (fresh or defrosted)
• 1 lb mussels in shell (fresh or frozen)
• 1 lb mixed seafood of your choice (fresh or frozen)
• ½ cup olive oil
• 1 bulb raw garlic (approx 12 cloves)
• 1 cup dry white wine
• 20 cherry tomatoes, sliced into halves
• 1½ cups pesto 
• 2 teaspoons shrimp bouillon (approx)
• Salt to taste
• Fresh basil leaves for garnish (optional)
• Grated parmesan cheese for garnish (optional)
• Fresh ground black pepper (optional)

Procedure:

1. Boil pasta in salted water, remove and drain 3 minutes before it reaches al dente (approx 7-10 minutes)
2. Run cold water over pasta to stop it from cooking further, set aside (or store cooked pasta covered in ice water for up to 12 hours in refrigerator)
3. In a covered pot, steam the mussels in a little water until shells open; discard any mussels that do not open; set aside
4. Melt the butter in a large saucepan, add the shrimp and cook until pink (approx 1 minute), flip and repeat, remove contents to a large bowl and set aside
5. Using the same saucepan, add the mixed seafood, cover and steam until done (approx 3 minutes)
6. Drain steaming liquid into a separate bowl and set aside; add seafood to the same bowl as the shrimp, set aside (optional: cover and keep warm in a 150° oven)
7. Make the sauce: add olive oil and garlic to the same saucepan, saute briefly (approx 1 minute)
8. Add white wine, tomatoes, 1 cup of the steaming liquid; bring to a boil to reduce liquid (approx 1 minute)
9. Adjust the seasoning: add shrimp bouillon, salt, and pepper to taste
10. Add the pasta to the sauce; finish cooking the pasta in the sauce over high heat, stir constantly until the pasta is al dente; turn off heat
11. Stir in the pesto and toss; divide and transfer the pasta with sauce to serving plates
12. Reheat the seafood with a little bit of the steaming liquid (if needed)
13. Top each serving plate with a portion of the seafood mix; add at least 3 mussels to each plate
14. Sprinkle with extra grated parmesan cheese, garnish with basil leaves, finish with freshly ground black pepper (if desired)