Angel Hair Pasta with Seafood

Angel Hair Pasta with Seafood
Let your senses wander the Italian coastline with this delicate blend of seafood served with angel-hair pasta.
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Cook time: 
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  • 500 g angel hair pasta
  • 3 tablespoons olive oil
  • 1 red chilli, sliced
  • 1 clove garlic, sliced
  • 1 bunch parsley, chop the leaves and keep the stalks
  • 1 kg mussels, de-bearded
  • 1½ kg snapper fillets, cut into large pieces
  • 200 g calamari, cleaned, cut into thin rings
  • 200 g green prawns, shelled, deveined
  • salt, to taste
  • 2 litres fish stock
  1. Heat 2 tablespoons of the olive oil in a large pot or pan over a medium-high heat.
  2. Add the chilli, garlic, parsley stalks and mussels and cook with a lid on until the mussels open.
  3. Add the snapper, calamari, prawns, a drizzle more olive oil and a small pinch of salt. Continue cooking for 2 minutes with the lid on or until the prawns just turn pink.
  4. Add the fish stock and cook for a further 3 – 4 minutes with lid on.
  5. Break the angel hair pasta in half and add to pan, cook with lid on for 2 minutes.
  6. Serve with a garnish of the parsley leaves.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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