Seafood Medley Pasta With Spinach And Olive Fettuccine

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Main Dish
Italian
Olivelle
6
15 minutes
25 minutes
Enjoy shrimp, scallops, and mussels paired with a bright and crisp white wine sauce and savory spinach and olive fettuccine. Shallots, garlic, lemon zest, and Olivelle’s Olive Tapenade is what brings great flavor to this dish. This recipe is a must for seafood lovers- you’ll feel like you’re at a restaurant right on the sea!
1 Pasta Rocks
2 Tbsp Sicilian Lemon Infused Olive Oil
2 tsp Roasted Garlic Sea Salt
2 Tbsp Olive Tapenade Dried Herb Blend
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.
When cooking with mussels make sure to buy them from your seafood counter- preferably the day of cooking. Mussels are live when you buy them from the counter on ice. They should look wet and shiny and the shells should be tightly closed. If the shells are not closed tap them lightly- if they do not close discard them. If the shells are broken or chipped discard these mussels as well. Scrub the shells and soak in cold water for 10-15 minutes before cooking to help get rid of any debris or sand that may be on the mussels.
Downtown Siren - 54+ Olive Oils and Balsamic Vinegars on tap along with its unique, currated selections of kitchenwares, cookwares, cutlery, food, pantry, linens, gifts and more!
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