Harpooner Daggoo's Seafood & Zucchini Pasta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 200 g mixed seafood (shelled mussels, peeled king prawns, squid rings etc...)
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 40 g butter
• 3 scallions, chopped
• 3 garlic cloves, chopped
• 1 pinch saffron, soaked in
• 1 tablespoon hot water
• 1 pinch fresh ground black pepper
• 250 g dry pasta, such as fusilli, cooked according to the packet instructions
• 2 tablespoons freshly grated parmesan cheese

Recipe

• 1 add one tbsp of olive oil and half the butter to a large frying pan and very gently cook the sliced zucchini for 3 or 4 minutes each side taking care that it doesn't burn, although a little light browning is good.
• 2 meanwhile, put the rest of the oil and butter in a non-stick saucepan and gently cook the chopped scallions for 2-3 minutes.
• 3 next, add the chopped garlic and cook for another minute (don't forget to turn the zucchini when needed).
• 4 add the seafood, the freshly ground black pepper, and the saffron, together with it's soaking liquid, and continue cooking for a further 2-3 minutes until the seafood is cooked through.
• 5 stir in the hot, cooked, pasta and mix well, turning the mixture with a wooden spoon to give the pasta a good coating.
• 6 to serve, arrange the zucchini on warmed serving dishes, carefully place the seafood pasta on top, and sprinkle over the grated parmesan.