Fresh Pappardelle’s pasta sauteed with seafood and mushrooms


For the pasta dough:
500g of flour, 1 egg, 1 tablespoon of olive oil and a pinch of salt
800g of mushrooms mix, cleaned and blanched
2 cloves of garlic and 2 shallots
½kg of clams, ½kg of cockles, ½kg of mussels, 32 prawn tails, 16 tails of peeled scampi, 16 shelled pilgrim scallops (just the meat)
Virgin olive oil, salt, ground white pepper, saffron, nutmeg and chopped parsley
125ml vegetable milk cream and 200g of Parmesan


Place the flour on a countertop, make a well in the middle, crack the egg into it, add a tablespoon of oil and a pinch of salt. Knead with your hands, until you obtain a smooth dough that doesn’t stick to your hands, if necessary, add a little flour; Cover with a cloth and leave to rest for about 15 minutes. After this time, roll it with a rolling pin or a pasta machine, as thin as possible, and cut it into “pappardelle”, a bit wider than the “tagliatelle”.


Cook the pasta for 4 minutes or so, then cool it with cold water to stop the cooking and keep aside.
Steam the shellfish, when the shells open take out from the heat to remove the shells. Keep the clams, cockles and mussels in the water from cooking.

On a pan with hot oil sauté the tails of the prawns and the scampi and the pilgrim scallops, for 2 minutes only, which is just the time you need to make sure they are not raw.

In a frying pan fry garlic and finely chopped shallot, only until it starts to take color, add the mushrooms, sauté for a while. Then add all the seafood (without the water) and the pasta, season to taste with salt, pepper and nutmeg. Sauté for a few minutes with the pasta, then add the butter and a few saffron strands.


Serve with some Parmesan flakes and chopped parsley


If you don’t have the seafood, with some bacon slices and chopped hard-boiled egg you can make it to “carbonara”.


The nutritional quality of the pasta dish varies with the ingredients of the pasta dough and the accompanying ingredients. In this case, the mushrooms, the olive oil and the seafood enrich the recipe with selenium, protein and mineral salts. It is advisable to have the pasta for lunch considering the energy it provides.

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