- Clean and shell the seafood.
- Cook the Paccheri Lisci no. 878 to an al dente texture in plenty of salted water. Meanwhile, heat a drizzle of oil in a large pan and sweat the finely chopped onion and crushed garlic for 2-3 minutes. Add the curry powder and stir to release all the aroma of the spices. Add the coconut milk and mix well. Cook over a low heat for around 5 minutes, until the sauce thickens slightly. Season with salt and add a little pasta cooking water, if required, to loosen the sauce.
- Heat a drizzle of oil in a separate pan and add the seafood. Cook over a medium-high heat for 3-4 minutes, stirring frequently, until the prawns turn pink and the clams and mussels open. Add salt and pepper to taste, then deglaze with wine and let it evaporate.
- Drain the pasta, add to the pan with the curry sauce, then stir well to mix. Add the seafood with its cooking liquid to the pasta and stir gently to let all the flavours come together.
- Plate the Paccheri with the seafood and curry sauce, and garnish with chopped fresh parsley and a little grated lemon zest.
Paccheri lisciwith seafood and curry sauce
N. 878
15 min
25 min
4 people
Easy
INGREDIENTS
Italian Wheat Paccheri Lisci (from the Special Shapes line) no. 878 500 g
Mixed seafood (prawns, clams, mussels, squid) 1 kg
Onion 1
Garlic cloves 2
Coconut milk 250 ml
Curry powder 2 tsp
White wine 1 glass
Lemon 1
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Chopped parsley to taste
PREPARATION
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Recommended pasta for this recipe
Smooth paccheri
N. 878 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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