Salad of gluten-free pasta with seafood

Salad of gluten-free pasta with seafood

Insalata di mare fredda con penne senza glutine

By
From
Pasta
Serves
4
Photographer
Laura Edwards

It is very good to know that people who are allergic to gluten can now enjoy pasta. Gluten-free pastas are made from maize and rice flours, even lentils, in limited shapes as yet. I am very pleased that the Carluccio’s chain is offering gluten-free pasta, and wish every establishment would be as aware.

Ingredients

Quantity Ingredient
300g dried gluten-free penne pasta
salt and pepper, to taste
1 tablespoon extra virgin olive oil

Salad

Quantity Ingredient
800g mixed seafood, cleaned weight, such as small octopus, cuttlefish, mussels, squid, prawns, scallops, clams, etc.
1 garlic clove, peeled and crushed
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 bunch fresh dill, finely chopped
1 bunch fresh chives, finely chopped
70ml extra virgin olive oil
1 lemon, juiced

Method

  1. Cook the pasta in advance so that it can cool. Cook in plenty of boiling salted water for a slightly shorter time than normal penne. However as gluten-free pasta timings can vary, it is best to follow the instructions on the packet or until the pasta is al dente. When cooked, add some fresh hot water to the pasta cooking water and then drain, dress with the olive oil and leave to cool.
  2. Have ready another large saucepan of boiling salted water. Choose first the seafood that needs longer cooking, like the octopus and cuttlefish, and blanch them for about 12 minutes or until tender. Mussels, squid, prawns, scallops and clams will need less time, perhaps 2–4 minutes. Drain all the seafood well, and put in a large bowl. Leave to cool, then mix with the garlic, herbs, the olive oil and lastly the lemon juice. Mix in the pasta, taste for salt and pepper and serve.

Alternatives

  • Naturally this dish can be made with ordinary pasta. The seafood can be tweaked, depending on what you can find. The herbs in this salad can also be varied depending on what you have to hand, coriander and basil would be more than acceptable.
Tags:
Antonio
Carluccio
pasta
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