Seafood Pasta
Every piece of seafood has its own window: squid 2 minutes, shrimp 3, blanched mussels 90 seconds. They go into the pan one at a time, never all at once, or they turn rubbery. 30 minutes total, serves 4.
Instructions
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The night before
Defrost the squid and mussels 4 to 6 hours in the fridge. The shrimp need 12 hours.
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Prep
Slice the squid into 1 cm rings, peel the shrimp, drain the mussels well. Thinly slice the garlic, chop the parsley.
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The pasta
Well salted water, cook the pasta 2 minutes less than the package says. Save a ladle of pasta water.
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The base
Olive oil, sliced garlic and dried chili over medium heat, until the garlic turns golden.
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Squid and wine ⏱ 2 min
The squid rings go into the pan with the white wine. 2 minutes, no longer.
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Shrimp and cherry tomatoes ⏱ 3 min
Add the shrimp and cherry tomatoes. 3 minutes, until the shrimp turn pink and the tomatoes start to burst.
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The mussels ⏱ 1 min 30 sec
The mussels come blanched, they only need reheating. 90 seconds.
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Bringing it together
Pasta straight into the pan, the ladle of pasta water, the parsley. Toss until the sauce turns creamy.
Good to know
Most recipes throw everything in at once and boil it for 10 minutes. The result is rubber. Here each one gets its own window, and the mussels come blanched, so they only need reheating. The sauce binds with pasta water and olive oil, no cream.
Frequently asked questions
How long do you cook frozen seafood for pasta?
Squid 2 minutes, shrimp 3 minutes, blanched mussels 90 seconds. They go into the pan one at a time, not all at once.
Does the seafood need defrosting first?
Yes. Squid and mussels take 4 to 6 hours in the fridge, shrimp 12 hours. Added frozen, they release water and boil instead of searing.
Why does seafood turn rubbery?
Overcooking. The rule is under 3 minutes or over 30. In between, the protein contracts and turns rubbery.
What can replace the white wine?
Vegetable stock plus a teaspoon of lemon juice at the end. It is the acidity that matters, not the alcohol.
Which pasta works best?
Spaghetti or linguine. Long strands hold the light, oily sauce better than short pasta shapes.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Seafood Pasta
Seafood Pasta
Every piece of seafood has its own window: squid 2 minutes, shrimp 3, blanched mussels 90 seconds. They go into the pan one at a time, never all at once, or they turn rubbery. 30 minutes total, serves 4.
Notes
Most recipes throw everything in at once and boil it for 10 minutes. The result is rubber. Here each one gets its own window, and the mussels come blanched, so they only need reheating. The sauce binds with pasta water and olive oil, no cream.
