Catalonia Tonight: Rigatoni With Prawns And Mussels
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 12 ounces dried rigatoni
  • 1 pound 2 ounces fresh mussels
  • 2 tablespoons olive oil
  • 2 ounces butter
  • 1 banana shallot
  • 1/2 garlic clove
  • 16 large raw prawns
  • 10 ounces fresh shellfish stock
  • 3 1/2 ounces double cream
  • Squeeze of lemon juice
  • 1 tablespoon snipped chives
Directions
  1. Bring a pan of salted water to the boil and cook the rigatoni for 10–12 minutes until just tender.
  2. Meanwhile, put a large pan over a high heat. When really hot, add the mussels with a splash of water, cover with a lid and steam until just opened. Drain (discard any that stay shut) and then pick all the meat from the shells.
  3. In another pan, heat the oil and butter and fry the shallot for 10 minutes until tender. Add the garlic and prawns and fry until the prawns are pink all over. Remove the prawns and set aside. Add the stock and cream to the pan you fried the prawns in. Simmer until thickened then add a squeeze of lemon juice. Drain the pasta and add to the sauce with the fish and chives. Serve straight away.