Pasta, Noodles and Rice Recipes - Tagliarini alla Marinara with Ginger Recipe

Ingredients

Serve 4-6

• 1 kg/2 lb mussels, scrubbed and debearded

• 4 slices of fresh root ginger

• 2 shallots, finely chopped

• 2 garlic cloves, finely chopped

• 125 ml/4 fl oz dry white wine

• 375 g/12 oz tagliarini

• 1 1/2 tablespoons olive oil

• 25 g/1 oz unsalted butter

• 2 tablespoons finely shredded ginger

• 250 g/8 oz raw prawns, peeled and deveined  

• 250 g/8 oz small scallops

• 125 ml/4 fl oz double cream

• 1-2 teaspoons lemon juice

• salt and pepper

• deep-fried basil leaves, to garnish

---

Method:

1. Place the mussels in a large pan. Scatter with the ginger slices, shallots and half of the garlic and sprinkle with the wine. Cover and steam over a medium-high heat for about 5 minutes until the mussels open.

2. Discard the ginger slices. Remove the mussels and reserve. Pour the cooking juices, shallots and garlic into a small saucepan and cook over a high heat until the liquid is reduced to 125 ml/4 fl oz. Cover and set aside.

3. Cook the pasta until al dente. Drain and transfer to a warmed serving dish. Heat a wok or frying pan over a moderate heat.

4. When it is hot, add the oil and the butter, then add the remaining garlic and the shredded ginger, and sauté for about 30 seconds until softened.

5. Add the prawns and sauté for about 1 minute until they just begin to turn pink. Add the scallops and toss to mix.

6. Pour in the reserved cooking juices and the cream, and cook for about 1 minute until the sauce is reduced to a creamy consistency.

7. Add the reserved mussels and lemon juice, and season with salt and pepper. Spoon over the pasta and serve immediately, garnished with the deep-fried basil.