Seafood Pasta with Pernod Sauce
 
Prep time
Cook time
Total time
 
PS - Feel free to use one or all of the mentioned seafood. I think just prawns makes for a great dish. I'm not sure if using a firm white fish would work as it might break up too much but I suppose other shellfish like clams and scallops would be pretty special.
Author:
Serves: 4
Ingredients
  • 4 small lobster tails, in shell
  • 12-16 large raw prawns, peeled and deveined
  • 2 small whole calamari, cleaned, scored and sliced into strips
  • ½ bottle white wine
  • 400- 600g fresh linguine (my mum used a parsley pasta, plain is fine)
  • 4 handfuls of baby spinach (rocket would be lovely also)
  • 50g unsalted butter, melted
  • 2 eschallots finely sliced
  • ¼ teaspoon saffron threads
  • 300 ml cream (my mum uses light cream)
  • ¼ cup pernod (my mum uses ⅓ cup)
Instructions
  1. To poach the seafood, pour the white wine and equal parts water into a fish steamer or saucepan and bring to a simmer.
  2. Place the seafood in and poach until just cooked (a little under is best). About 5 minutes for small lobster tails, then prawns and calamari for 3 minutes. Remove and set aside covered to keep warm. Lobster tails will need to be removed from their shells at this time, carefully.
  3. In a small saucepan melt the butter, add the saffron and eschallots and sauté until onions are tender, about 5 minutes.
  4. On a low heat add the cream and pernod and simmer until combined, don't boil.
  5. Cook the pasta according to directions.
  6. Arrange a handful of baby spinach on each plate, serve a good heap of pasta then arrange seafood on top. Pour a generous serving of sauce over each plate.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/01/03/2966/