Published On: Wed, Aug 8th, 2018

Enjoy a taste of the sea with Ricardo’s shellfish pasta recipe

3/4 lb (340 g) spaghetti

3 garlic cloves, chopped

1/2 tsp crushed red pepper flakes

3 tbsp butter

1/2 lb (225 g) frozen peeled shrimp, thawed and diced

2 tbsp unbleached all-purpose flour

1 can (142 g) small clams in water

2 zucchini, diced

1 cup (150 g) frozen peas, thawed

In a large pot of salted boiling water, cook the spaghetti until al dente. Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta and coat lightly in oil.

Meanwhile, in a large skillet over high heat, brown the garlic and red pepper flakes in the butter. Add the shrimp and cook for 1 minute. Sprinkle with the flour and cook for 1 minute, stirring constantly. Add the clams with their brine. Bring to a boil, stirring constantly.

Add the reserved cooking water, zucchini and peas. Cook for 1 minute. Add the pasta and toss to coat. Season with salt and pepper.

Makes 4 servings.

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Enjoy a taste of the sea with Ricardo’s shellfish pasta recipe