Spaghetti with Seafood and Keta Caviar
Spaghetti with seafood and Keta caviar is a recipe featuring fresh ingredients from the main course category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg mussels
- 125 ml white wine
- dried Italian herbs
- 200 g scampi (unpacked, raw, some with shells for garnish)
- 75 g crème fraîche
- Salt
- freshly ground pepper
- 500 g spaghetti (whole wheat spaghetti if desired)
- 50 g Keta caviar
- a few basil leaves
Instructions
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1.
Clean mussels thoroughly under running water and discard any that are open. Heat white wine and herbs in a large pot. Add the mussels, cover, and cook for 4-5 minutes. Remove the mussels with a slotted spoon, releasing 2/3 from their shells (do not force open closed mussels; discard them).
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2.
Rinse the scampi and cook in the mussel broth for 3-4 minutes. Remove the scampi with a slotted spoon and set aside. Stir crème fraîche into the mussel stock and reduce slightly. Season with salt and pepper. Add the mussels and scampi back to the sauce and keep warm.
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3.
Cook spaghetti in plenty of salted water according to package instructions until al dente. Drain and let it rest.
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4.
Combine the seafood with the sauce and toss with the spaghetti. Serve garnished with Keta caviar and basil.
