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      Italian Seafood Pasta

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      20495042_BG1.jpg








      • 4 slices (thin 1/8" thick) julienned Genoa Salami

      • 6 slices (think 1/8" thick) julienned Prosciutto

      • 6 grape tomatoes

      • 1 cup fresh grated Parmesan

      • 1/2 cup toasted almonds

      • 1/4 cup Marsala

      • 1/4 cup Pernod Liqueur

      • handful fresh spinach

      • 3 garlic cloves minced

      • salt and pepper to taste

      • 1 portabella sliced

      • enough oil to sauteé

      • 10 26/30 raw shrimp peeled and de veined

      • 10 blue mussels

      • 1 medium onion, small diced

      • 1/2 cup basil chiffonaded

      • 6 sun dried tomatoes, julienned


      Sauteé onion until transparent. Add garlic, 1 minute. Add Salami and Prosciutto for 3 minutes. Add shrimp and mussels, sauteé 3 minutes. De glaze with Marsala. Add all other ingredients except Parmesan. Sauteé for 3-4 minutes. Add half of cheese, toss, and plate. Top with other half of Parmesan.

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