Name: Shellfish pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram pippies, rinsed, drained; 1 tablespoon olive oil; 2 (300g) stalks celery, trimmed, finely chopped; 1 (150g) brown onion, finely chopped; 3 clove garlic, bruised; 1/2 cup (125ml) dry white wine; 1 kilogram pot-ready black mussels; 375 gram fettuccine pasta; 1 pinch saffron threads; 1 1/2 tablespoon cornflour; 1/4 cup (60ml) water; 200 gram white fish fillets, coarsely chopped; 8 (360g) uncooked medium king prawns, shelled, deveined, coarsely chopped; 1/4 cup coarsely chopped fresh flat-leaf parsley

Shellfish pasta

Pasta and pippies are a delicious combination, this dish is loaded with both, plus prawns, mussels, white fish, parsley and lemon.

Ingredients

500 gram pippies, rinsed, drained

1 tablespoon olive oil

2 (300g) stalks celery, trimmed, finely chopped

1 (150g) brown onion, finely chopped

3 clove garlic, bruised

1/2 cup (125ml) dry white wine

1 kilogram pot-ready black mussels

375 gram fettuccine pasta

1 pinch saffron threads

1 1/2 tablespoon cornflour

1/4 cup (60ml) water

200 gram white fish fillets, coarsely chopped

8 (360g) uncooked medium king prawns, shelled, deveined, coarsely chopped

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.Place pippies in a large bowl and cover with cold water. Stand 15 minutes; rinse well then drain.

2.Heat oil in a large saucepan. Stir celery, onion and garlic over heat until onion is soft. Add wine and bring to the boil. Add mussels and pippies; cook, covered, about 3 minutes or until shells open. Strain through a colander over medium bowl; reserve stock.

3.Remove mussels from shells; place mussels in medium bowl with pippies. Strain reserved stock through a fine sieve into large saucepan.

4.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain.

5.Boil stock, then stir in saffron and blended cornflour and water. Boil until stock thickens slightly. Add fish and prawns; cook until prawns change colour. Add pasta and remaining seafood.

6.Serve shellfish pasta sprinkled with parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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