Pasta bows combined with squid, scallops, shrimp and mushrooms in a creamy white wine sauce. Seafood and cream are a classic combination for a pasta sauce but you may prefer a slightly less rich alternative. you can omit the cream althogether and use a few tablespoons of the pasta cooking water instead.

Ingredients

6 serv.

bow tie pasta↗1 lb
salt and pepper
olive oil↗2 tablespoons
large onion, finely chopped↗1
garlic cloves, minced↗2
white wine↗1⁄2 cup
squid, cut into strips (or rings)↗4 ounces
small mushrooms, sliced↗2 ounces
scallops, halved↗4 ounces
cooked peeled shrimp↗4 ounces
light cream↗2⁄3
parsley, chopped↗4 tablespoons

Step-by-step instructions

1
Cook the pasta bows according to pack instructions, until just tender.
2
Meanwhile, heat the oil in a large pan, add the onion and garlic and cook gently stirring occasionally for 3-5 mins until softened but not colored.
3
Pour in the white wine and boil to reduce the liquid in the pan to about 2 tablespoons, stirring constantly.
4
Add the squid and cook for 1 min, then add the mushrooms and scallops and cook, stirring for a further 2 minutes.
5
Add the shrimp, cream and half the parsley and heat through.
6
Drain the pasta bows thoroughly and add to the seafood mixture, stirring well to combine. Season with salt and pepper and serve at once garnished with the remaining parsley.

Source: food.com

Original recipe ↗

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