Fresh Seafood Power Pasta
Olympians need healthy and nutritious food to fuel them for practices and competitions. This year at Saltscapes Expo, Tracy Cameron, bronze medalist in the 2008 Bejing Olympics, will be teaming up with Chef matt Krizan (Mateus Bistro) to share healthy recipes. This pasta recipe is fresh and delicious- a great healthy dinner recipe.
Ingredients
| 1 | box of pasta for 4 |
| 6 cloves | garlic, sliced |
| 2 lb | mussels, cleaned |
| 1 lb | haddock, chunked up |
| 1/2 lb | scallops, sliced crosswise |
| 1 medium | red onion, diced |
| 1 cup | cherry tomatoes, cut in half |
| 4 | lemons, zested then juiced |
| 1/2 cup | white wine |
| 1/3 cup | olive oil |
| 1 | bunch of basil |
| 1 cup | asiago cheese |
| salt and pepper, to taste |
Directions
- Bring a large pot of water to a boil with some salt and a touch of oil. Cook dry pasta to liked tenderness. Strain and set aside.
- On medium-high heat and a large skillet, add some oil and let garlic slices saute until light golden brown.
- Add the onion, mussels, and haddock. Let sear and mix after 2 min. Do not over mix.
- Deglaze with white wine, let reduce for 30 seconds, add lemon juice, oil, tomatoes, pasta.
- Cover and let steam 1 min. Mix well, add basil and asiago cheese, cover for another 2 min making sure all mussels are well open.
- Add sliced scallops last minute and let steam for 30 seconds. Mix and serve right away!
- Top with fresh basil and italian parsley.