15 Minute Pasta al Mare
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Time to read min
5 minutes
10 minutes
2
Various broccoli types with creamy caesar dressing (broccoli caesar) are incredible with this quick, restaurant-worthy coastal pasta (and guys I mean it): cockles, mussels, and scallops in a garlic–white wine–butter olive oil emulsion, brightened with lemon and briny capers. Fresh pasta elevates it, and the whole dish comes together in about 10 minutes—easy enough for a weeknight but impressive enough for guests. Parsley and optional grated cheese finish it beautifully, with crusty bread to soak up the sauce.emulsion. It’s elegant enough for a special dinner, but simple enough to pull together on a weeknight.
Ingredients
- Fresh or dried pasta
- Cockles with brine, 1 tin
- Mussels with Garlic and Chili, 1 tin
- Scallops in Vieira Sauce, 1 tin
- 60ml Butter Infused Olive Oil
- 3-4 garlic cloves, minced
- Capers
- Fresh Lemon, halved
- 120ml dry white wine
Optional:
- *Grated Parmesan
- *Fresh Parsley
- *Hot Crispy Oil
- *Butter
- *Sourdough, sliced and toasted
Directions
- Cook pasta in salted water until al dente. Reserve 1/4–1/2 cup pasta water; drain.
- In a large skillet, heat the Butter Infused Olive Oil over medium.
- Add garlic and cook until fragrant.
- Add white wine; simmer 2–3 minutes to reduce slightly.
- Toss in capers, scallops, cockles, and mussels; stir to combine.
- Add a squeeze of lemon and add butter (or extra Butter Infused Olive Oil) to create a glossy emulsion.
- If needed, whisk in a splash pasta water to loosen.
- Add drained pasta; toss to coat. Adjust salt if needed.
- Finish with lemon, *parmesan, and *parsley
- Serve with toasted *sourdough.
Tips: Use fresh pasta for speed. Dried pasta will cost ~2–3 minutes more. Taste for salt; seafood brine can be salty.
