Prep 30 mins
Cook 2 mins
This is a great way to dress up a pasta primavara. Use a curry-based seafood sauce and watch your guests line up for the recipe. We used to make this at the catering company. I almost forgot about it now that I'm in the Philippines and thought I would share with everyone. Try it--it's great
- 2 cups pasta, follow pkg directions
- 1 cup broccoli, blanched
- 1 cup fresh mushrooms, sliced
- 1⁄2 cup bell pepper, diced
- 1 cup squid, head & tentacles, cleaned
- 2 cups medium shrimp, peeled and deveined
- 8 ounces canned crabmeat
- 1⁄2 lb mussels, steamed and remove from shell
- 5 tablespoons curry powder
- 1⁄4 cup water
- 1⁄2 cup olive oil
- 4 tablespoons vinegar
- 1⁄4 cup olive, sliced and pitted
- vegetable oil (for frying)
- salt and pepper
- fresh parsley (to garnish)
- In a large pot with boiling water, cook the pasta till done al dente. It is recommended that you use a fancy curly pasta--looks great in the presentation.
- Take the broccoli and cut up into florets, then blanch and set aside.
- Take the mushrooms, clean and slice; set aside.
- Dice up the green and red peppers peppers; set aside.
- Take the cleaned squid and separate the head and the tentacles from the rest of the squid. Make sure the mouth and eyes are removed from the head and the body is separated and reserved for later use in another recipe.
- In a sauté pan, fry the squid quickly for about a minute then take out and drain the oil.
- Now put the shrimp in the oil and fry till barely pink; remove and drain.
- Have the crabmeat picked and ready to mix.
- Now the pasta is done; drain and cool down in ice water and then put in a large mixing bowel.
- Add the broccoli, mushrooms, peppers, squid, shrimp, mussels, and crabmeat; mix together.
- In a bowl add the olive oil, vinegar and the curry powder; mix well.
- Add the curry mixture to the pasta and fillings; mix well. Should you feel that the curry is not enough for your personal taste, add more of the curry powder directly to the mixture and stir. Salt and pepper to taste and garnish with the fresh parsley.
- Refrigerate for about two hours.
- If the pasta primavara becomes to dry, add a little oil and vinegar dressing to it to make it moist.
- Cooking time includes the refrigeration time.