Pasta with prawns, mussels and scallops

This is an easy to cook traditional Mediterranean dish the team from Greece did in the Leeds Met International Cook-Off video. All you need is to follow these simple steps from Alina and Anya!


• 200g prawns, peeled and shelled (remove the heads but don’t throw them away!)
• 100g scallops, sliced
• 200g mussels
• Oil
• Garlic, sliced
• Parsley
• 100g of pasta

In preparation, chop some parsley up and leave to one side for later on. Choose a type of pasta to go with the sauce – a short pasta like penne or long pasta like tagliatelle. I advise ‘Fusilli’.

1. Begin by putting some water on the boil. Warm some olive oil in a wide frying pan. Sauté garlic in the frying pan.
2. When the garlic has browned add the prawn heads to frying pan as this will help to give the sauce its flavour.
3. In the meantime warm the mussels in a covered souse pan and wait until they give out water. Save this water until you will need it to add it to the sauce later on.
4. When the water has boiled throw in the pasta. Once a sauce has formed from the oil and prawn’s heads, remove the heads from the pan squeezing all the juice out of them first.
5. Add the prawns and scallops in the frying pan.
6. Once they are golden turn off the heat under the pan, if the sauce is too dry then add some water from the mussels.
7. When the pasta is done drain it and add it to the frying pan. Give the whole thing a toss whilst adding the chopped parsley.

For best results serve with a glass of white wine. Enjoy and…Buon appetito!! ☺

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