Pasta frutti di mare

Pasta frutti di mare is a big favourite of ours. It's delicious and very quick to make. Axel had a very particular taste in mind when he started making this dish and the recipe below has been tested many, many times to make sure the proportions are correct =). We hope you will find this a good base recipe. But of course feel free to play around with the ingredients, a little more flour for a thicker sauce or extra wine for a sharper taste etc.

Pasta frutti di mare (4 portions)

• Spaghetti for 4 portions
• 2 finely chopped shallots
• 2 cloves of garlic (crushed)
• 50 g butter
• 2 tbsp flour
• 2 dl white wine
• 3 dl cream
• 4 dl fish stock
• salt & pepper
• ~500 g fish or seafood

Stir fry the shallots (onions will work as well) and garlic in the butter until translucent. Spread the flour over the shallots and mix. Add wine, cream and stock and stir until the sauce is smooth. This particular order works well as the wine should hit the hot pan to reduce quickly; the cream can then be added and the stock used to rinse the decilitre cup. Once the sauce has simmered for a while the fish can be added. Fish in bite sized pieces only need about 5 minutes to be ready. Shrimps or crayfish should be added just before serving.

The selection of fish and/or seafood is quite up to the your own taste. We most often use one salmon filé and about 150 g crayfish, the latter really give the right taste for pasta frutti di mare. The choice of wine also influence the flavour, though most white wines that are not too sweet do the job nicely. One favourite of ours is Santiago 1541 from Chile. Buon Appetito!