Seafood Pasta

Ingredients

• 500 g mussels (e.g., littleneck and venus)
• 4 large shrimp (pre‑shucked and peeled except for tail segment)
• 150 g pre‑cooked squid tubes
• 1 red chili pepper
• 2 large leaves of Swiss chard
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 150 ml dry white wine
• 150 ml fish stock
• Salt
• pepper (ground)
• 0.5 tsp organic lemon zest
• 400 g spaghetti
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse all mussels thoroughly and discard any that remain open after rinsing. Wash, pat dry, and slice the shrimp and squid into rings. Slice the chili into rings after removing seeds. Shake off excess water from the Swiss chard and cut into large pieces. Peel and finely dice the onion and garlic. Sauté both in a large pan with hot oil until translucent. Add the chili, white wine, and fish stock; bring to a boil. Season the broth with salt, pepper, and lemon zest, then add the mussels, shrimp, squid, and Swiss chard. Simmer for about 10 minutes.

2. 2.

   Cook the spaghetti in salted water until al dente. Drain and toss with parsley before dividing onto plates. Serve with grated Parmesan on the side if desired.