Seafood pasta

Seafood pasta

Total: 30 Min. | Active: 30 Min.
lactose-free
Nutritional value / people: 424 kcal
, Fat: 7 g
, Carbohydrate: 66 g
, Protein: 23 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta

350 g pasta (e.g. bucatini)
salted water, boiling

Sauce

1 tbsp olive oil
2 garlic cloves, cut into slices
1 red chilli pepper, cut into thin rings
300 g frozen mixed seafood
1 dl white wine
1 red pepper, quartered and very thinly sliced
3 sticks celery, radish thinly sliced, greens set aside
¼ tsp salt
50 g caper berries, drained
½ bunch flat-leaf parsley, finely chopped
¼ tsp sea salt
a little pepper
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How it's done

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Pasta

Cook the pasta until al dente, drain and reserve approx. 50 ml of the cooking water.

Sauce

Heat the oil in a non-stick frying pan, sauté the garlic and chilli pepper, add the seafood, cook until all the water has evaporated. Pour in the wine, reduce completely, add the pepper and celery, cook for approx. 5 mins., season with salt. Add the pasta and reserved cooking water, heat gently. Cut the reserved celery greens into strips, mix in with the caper berries and parsley, season.

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