Incredibly amazing pasta, I chose Linguine but it would work with any long type of pasta, or with penne. I keep some staple ingredients in the freezer, so here the recipe is from mostly frozen ingredients, but you can adapt with fresh if you have them.
Ingredients (serves 4):
80gr prawns (I used the shelled, cooked frozen ones)
80gr mussels (as above)
110gr squid rings (I used raw, frozen)
360gr fresh tomatoes (but you could use half a tin of chopped tomatoes)
160gr fresh chestnut mushrooms (you can use also white button mushrooms)
120gr cream (I use soy cream)
25gr butter
3 slugs olive oil
4 cloves of garlic
1/2 tsp fine salt
1/2 tsp dried chili flakes
2 Tbsp fresh chopped parsley (or 1 Tbsp dried parsley)
Method:
Cut the mushrooms in half, then slice them thinly
Stirfry the garlic and chilli flakes, then add the mushrooms, stir and cover - let it cook for a couple of minutes, then stir, cover again and cook for another two mins
In the meantime cut the squid rings and the prawns in pieces (reserve 2 full prawns per serving dish for the garnish), then add the squid pieces to the mushrooms leaving the pan uncovered and cook for 2 mins
Add the prawns and cook for another 2 mins
Add the cooked mussels and the parsley and cook for one last minute, then set aside
TIP: if there is still liquid in the pan, keep it on a high heat until fully absorbed
In another non stick pan, stirfry the garlic in the butter
Add the tomatoes and cook for a few mins until all soft
Add the soy cream to the tomatoes and cook on a medium-high heat stirring quite often until the sauce reduces and thickens
Take it off the heat and add the seafood
Once the linuguine are cooked al dente, drain and toss them into the pan with the sauce, add a little more parsley and cook stirring for a minute
TIP: serve ensuring to put 2 whole prawns and a mussel with its shell (if you have it) on top of each plate. As this is seafood, don't use any parmesan!