Recipes
Seafood Misto Pasta
Prep time:10 min
Total time:20 min
Serves 4 to 6
Ingredients
500g pkg Longo’s Curato Artisan Pasta (Pappardelle, Linguine, Fettuccini or Spaghetti)
1/4 cup Longo’s Unsalted Country Churned Butter
3 cloves garlic, minced
2 large shallots, chopped
1 teaspoon Longo’s Crushed Cayenne Pepper (optional)
1 cup dry white wine (e.g., Pinot Grigio) or Longo’s Vegetable Broth
907g pkg Longo’s Seafood Misto
1/2 cup chopped parsley leaves and tender stems
1 lemon, zested and juiced
Salt and freshly ground pepper, to taste
Directions
- •In large pot of boiling, salted water, cook pasta according to package directions. Drain pasta and reserve 1/2 cup of pasta water; set both aside.
- •Meanwhile, in large skillet set over medium heat, melt butter. Add garlic, shallots and cayenne pepper, if using, and sauté for 2 minutes or until fragrant.
- •Add wine and continue to cook for 3 to 4 minutes until slightly reduced.
- •Add Seafood Misto (plus any of the add-ins) and cook for 6 to 8 minutes, stirring occasionally. Add cooked pasta, parsley, lemon zest and lemon juice and toss well to coat. Adjust consistency of sauce with reserved pasta water by the tablespoon if a saucier pasta is desired.
- •Season with salt and freshly ground pepper.
A dash of advice
Tip: Mincing garlic can take a few minutes but using a rasp will get the job done in seconds. Hold the peeled garlic clove by the stem end and carefully rasp. Tap the rasp on the edge of your saucepan or cutting board to clear all the garlic from the utensil.
