Italian Seafood Pasta - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Italian Seafood Pasta

 

 

 

 

 

 

  • 4 slices (thin 1/8" thick) julienned Genoa Salami
  • 6 slices (think 1/8" thick) julienned Prosciutto
  • 6 grape tomatoes
  • 1 cup fresh grated Parmesan
  • 1/2 cup toasted almonds
  • 1/4 cup Marsala
  • 1/4 cup Pernod Liqueur
  • handful fresh spinach
  • 3 garlic cloves minced
  • salt and pepper to taste
  • 1 portabella sliced
  • enough oil to sauteé
  • 10 26/30 raw shrimp peeled and de veined
  • 10 blue mussels
  • 1 medium onion, small diced
  • 1/2 cup basil chiffonaded
  • 6 sun dried tomatoes, julienned

Sauteé onion until transparent. Add garlic, 1 minute. Add Salami and Prosciutto for 3 minutes. Add shrimp and mussels, sauteé 3 minutes. De glaze with Marsala. Add all other ingredients except Parmesan. Sauteé for 3-4 minutes. Add half of cheese, toss, and plate. Top with other half of Parmesan.

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