forum: Food, Wine and Gardening
- Member Occupation Computer Game Developing / Student
- From Pretoria, Gauteng, RSA
- Member since Thu 25 Jan 07
tuna, mussel and pea pasta (updated)
In the previous version of this recipe I completely miscalculated the amount of liquid, so please forgive me, and I hope no one made it.
Here is the new and perfect version.
500g pasta (fettuccine or penne recommended).
1 Onion, finely chopped.
1 Tomato, chopped.
2 Teaspoons of chopped garlic.
150ml water. (replace with milk for a creamier pasta.)
5 teaspoons cornflour. (maizena)
3 Large lemon verbena leafs.
1 tin shredded tuna in brine, drained.
12 freshly cooked mussels, or a tin of smoked mussels. (+- 100g)
1 Cup of frozen peas.
Salt and pepper.
Fry the onions, tomatoes and garlic in a saucepan in a little olive oil for 5 minutes, or until until brown.
Mix the cornflour with the milk and water in a measuring cup, and add to saucepan.
Add the tuna, mussels, and verbena leafs, and salt and pepper. Simmer for 15 minutes. Stir occasionally.
After the 15 minutes, fire up water for the pasta, and cook. At the same time, add the cup of peas to the sauce, and stir.
When pasta is cooked, drain and sprinkle with olive oil. Sauce should have cooked 30 minutes by now.
Add sauce to pasta, and mix thoroughly. Sprinkle with parmesan and feta and mix in. Repeat to taste. Remove the verbena leafs.
Add a good amount of olive oil. A good amount.
I have yet to try it with green olives. It should work.