Natalie Richard: In Good Taste


Seafood Pasta

No Butter, No Cream

Just a very good olive oil and some dry white wine make a great tasting sauce to my seafood pasta, ready in 15 minutes. Simple!


400g of pasta (I use whole wheat spaghetti or linguini for this recipe)
3 tablespoons of extra virgin olive oil
1 small onion minced
2 cloves of garlic minced
1 pinch of chilli flakes
16 medium shrimps
½ pound of small scallops
¾ cup of dry white wine
24 little clams in their shells
1 spring of thyme
2 tablespoon of parsley
Sea salt and fresh ground pepper

  While you cook the pasta according to the directions on the package, heat your olive oil in a large skillet and sauté your onions and garlic with the thyme, for about 1-2 minutes.

  Rinse all your seafood thoroughly. Add the shrimps, the scallops and sauté for another 1 minute then pour in the wine. When it starts to boil, add the clams, put the lid on and let it cook for about 5 minutes or until the shells have all opened up.

  Incorporate your cooked pasta and the fresh parsley, mix well and adjust seasoning with salt and pepper.

  Note: Adding a little dash of olive oil over the finished dish will bring out all the flavors.

Buon Appetito!