Rigatoni with prawns & mussels

Rigatoni with prawns & mussels

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

Pasta dishes have been a big part of Catalan cuisine since the seventeenth century, and some of the old recipes are still really well known today, such as the cannelloni or the Fideuà or Sopa de galets, which is typically served at Christmas. Galets are big pasta shells, and the soup has meatballs in it as well.

I tried something similar to this recipe at a restaurant in the old shipyard area of Barceloneta. The restaurant is called Suquet de l’Almirall – it’s so worth heading down there to try it. That, and the paella Denominación Origen (D.O.) Barcelonetta.

Ingredients

Quantity Ingredient
350g dried rigatoni
500g fresh mussels, cleaned
2 tablespoons olive oil
50g butter
1 banana shallot, finely chopped
1/2 garlic clove, crushed
16 large raw prawns, peeled, tails left on
300ml fresh shellfish stock
100ml double cream
squeeze of lemon juice
1 tablespoon snipped chives

Method

  1. Bring a pan of salted water to the boil and cook the rigatoni for 10–12 minutes until just tender.
  2. Meanwhile, put a large pan over a high heat. When really hot, add the mussels with a splash of water, cover with a lid and steam until just opened. Drain (discard any that stay shut) and then pick all the meat from the shells.
  3. In another pan, heat the oil and butter and fry the shallot for 10 minutes until tender. Add the garlic and prawns and fry until the prawns are pink all over. Remove the prawns and set aside.
  4. Add the stock and cream to the pan you fried the prawns in. Simmer until thickened then add a squeeze of lemon juice. Drain the pasta and add to the sauce with the fish and chives. Serve straight away.
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