Seafood Orecchiette

Ingredients

• 400 g orecchiette pasta
• 300 g small fresh cuttlefish (or frozen)
• 600 g Venus mussels (or 200 g canned mussel meat)
• 150 ml white wine
• 100 ml fish stock
• 1 garlic clove finely chopped
• 4 tbsp chunky tomatoes from a can
• Olive oil extra virgin
• Salt
• pepper freshly ground
• 1 small red chili pepper seeded and finely chopped
• 1 Tbsp parsley

Instructions

1. 1.

   Brush the mussels thoroughly under running water, discard any that are already open. Set closed ones aside. Place the mussels in a pot, pour in the white wine, and bring to a boil. Cook about 5 minutes until shells open; discard unopenable shells. Strain the mussel broth through a fine sieve and collect (for canned mussels use the liquid).

2. 2.

   Heat 4 tbsp oil in a high pan and sauté the cuttlefish (ensure frozen ones are thawed) for 1-2 minutes. Add tomatoes, chili, and garlic; cook briefly. Pour in the mussel broth and fish stock. Bring to a quick boil, then add the mussels and cover on low heat for about 2 minutes.

3. 3.

   Meanwhile, cook the pasta in plenty of salted water until al dente. Drain and pour over the seafood. Add parsley, mix well, season with salt and pepper, plate immediately and serve.