Mariosarti head chef Ryan McIver shares his recipe for a pasta di pesce guaranteed to thrill any seafood lover.
Ingredients:
Serves 4
12 raw peeled prawns
4 scallops
150g calamari cut into thumb-sized pieces
2 Moreton Bay bug meat pieces halved
1 punnet cherry tomatoes halved
1 large red chilli finely sliced
2 cloves garlic finely sliced
75ml good quality olive oil
1 handful baby spinach
1 handful parsley cut
100ml prosecco
250g egg pappardelle cooked al dente
Salt and pepper
Method:
In a large frying pan, add the olive oil, chilli, garlic and cherry tomatoes. Cook over a medium heat.
Once tomatoes start to break down, add a handful of parsley, seafood, and a good pinch of salt and pepper.
Once the seafood starts to get some colour, deglaze with prosecco. Let simmer for one minute, then mix in the spinach and pappardelle.
Season to taste; serve and enjoy!
Ryan McIver is the head chef at Mariosarti Ristorante Italiano, 41 Sherwood Road, Toowong. To make a reservation, call 3870 4933.
