Ingredients
Seafood Pasta with Calamari and Mussels:
- Calamari - 3/4 lb , sliced into rings ((It's ok to get the tentacles too))
- Mussels - 1 lb , cleaned and debearded
- Pancetta - 4 oz , diced
- Garlic - 2 cloves , minced
- Shallots - 1/2 bulb , diced
- Parsley - 1/4 bunch , chopped
- Artichoke hearts - 1 can , quartered
- Cooking oil - 2 Tbsp
- Diced tomatoes (14 oz / 397 g can) - 1 can , drained of liquid
- White wine - 2 Tbsp ((Use a dry white like a pinot grigio or a sauvignon blanc))
- Lemon - 1/2 , juice of
Radicchio and Mixed Green Salad:
- Garlic - 1 clove , minced
- Shallots - 1 Tbsp , diced
- Radicchio - 1/2 head , sliced or torn
- Balsamic vinegar - 1 1/2 Tbsp
- Honey - 1 1/2 tsp
- Cooking oil - 3 Tbsp
- Zucchini - 1
- Mixed greens - 4 oz
Prep
- Calamari - Slice.
- Mussels - Cover in cold water and then drain. If you didn’t get your mussels debearded, debeard them using the help of this article.
- Pancetta - Dice into ¼” (0.6 cm) thick cubes. (Can be done up to 5 days ahead)
- Garlic (for vinaigrette and pasta) / Shallots (for vinaigrette and pasta) / Radicchio / Parsley - Prep as directed. For radicchio, you can double and prep Wednesday’s portion too. (Can be done up to 3 days ahead)
- Vinaigrette - Double if making Wednesday’s meal. Combine garlic and shallots with balsamic vinegar and honey. Whisk in cooking oil, and then season to taste with salt and pepper. (Can be done up to 3 days ahead)
- Artichoke hearts - Rinse and drain. Quarter.
- Zucchini - Slice thinly, because you’ll eat these raw in the salad.
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Make
- Toss half of the balsamic vinaigrette with zucchini to let it marinate.
- Heat a saute pan over medium-high heat. Add cooking oil and then pancetta to heated oil. Once pancetta is brown, 3 to 5 minutes, add in garlic and shallots. Saute for another 2 minutes.
- Add diced tomatoes and wine, and saute for another 3 to 4 minutes.
- Add mussels to pan. Cover with lid and cook for ~5 minutes. Give the pan a shake before removing lid and folding in calamari and artichoke hearts. Cook for another 3 to 4 minutes, until squid is cooked through. Finish with lemon juice and then season to taste with salt and pepper. Garnish with parsley.
- Toss remainder of the balsamic vinaigrette with radicchio, mixed greens, and the zucchini. Enjoy with your seafood dish.
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