Seafood Rigatoni with Prawns and Mussels
A flavorful seafood recipe curated by Ben and Bea the owners of Cafe Bruns in Antibes.
Equipment
Ingredients
- 14 oz Rigatoni Pasta
- 7 oz Raw Prawns peeled
- 12 oz Mussels live shells on
- a handful of Fresh Parsley roughly chopped, to serve
- 1 onion diced
- 3 Garlic Cloves thinly sliced
- 3 1/2 oz Cherry Tomatoes halved
- 3/4 cup Olive Oil
- 1 1/4 cups White Wine
- 2 cups Crème Fraiche
- handful Parmesan grated
- 1 lemon cut into wedges, to serve
- Salt and Pepper to season
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to pack instructions. We suggest leaving them al dente and pouring cold water over them once done to stop the cooking process.
- Meanwhile, heat the oil in a large frying pan over medium heat. Cook the prawns for one minute on each side until pink. Remove and set aside. Add the onion and cook for 30 secs-1 min, then add the garlic and cook until golden. Stir in the tomatoes. Add half the parsley.
- Pour in the wine, then leave to bubble until reduced by half. Add the mussels, and cover to steam for a few minutes until all the mussels are open.
- Add the cream to the pan and cook for 1-2 minutes to soften. Add the seafood mix and cook for 1-2 minutes or until thoroughly heated.
- Drain the cooked pasta, reserving about a cupful of the cooking water. Return the pasta to the empty pan and tip in the seafood and tomato mixture. Add a little of the pasta cooking water to loosen, then toss together until everything is well mixed, adding more water as needed.
- Divide between serving dishes and sprinkle over the rest of the chopped parsley and the parmesan. Serve with a lemon wedge to squeeze over.
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