Seafood Pasta

Ingredients

• 500 g mussels (e.g., periwinkles and Venus clams)
• 8 sea scallops
• 12 large shrimp (pre‑shucked and deveined, leaving the tail segment intact)
• 4 tomatoes
• 1 onion
• 1 Garlic clove
• 1 tbsp capers
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 150 ml dry white wine
• 400 g spaghetti
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse all mussels and clean them. Open the sea scallops and remove the meat from the shell. Slice each scallop flesh horizontally in half. Rinse the shrimp and pat them dry.

2. 2.

   Boil the tomatoes, shock them in cold water, peel, quarter, deseed, and dice. Peel and finely dice the onion and garlic. Pat the capers dry and chop them.

3. 3.

   In a large pan heat 2 tbsp oil over medium‑high heat. Sauté the shrimp and sea scallops for 1–2 minutes. Season with salt and pepper and remove from the pan. In the remaining oil, sauté the onion, garlic, and capers until translucent. Deglaze with wine and add the tomatoes. Simmer gently for about 5 minutes to thicken slightly.

4. 4.

   Cook the pasta in salted water until al dente.

5. 5.

   Add parsley and mussels to the sauce, season, cover, and steam for about 5 minutes. Add shrimp and sea scallops, cook together for another 1–2 minutes, then taste and adjust seasoning. Toss drained pasta with the sauce and serve on plates.