Mediterranean Yacht-Style Seafood Pasta

Super fun Monaco.

This recipe is designed to recreate the vibrant flavors and elegant presentation of the seafood pasta ingredients laid out in the galley of a luxury yacht. It uses the exact combination of ingredients shown, balancing the fresh seafood with aromatics, herbs, and a touch of heat. This creates a refined, classic Mediterranean dish, perfect for an outdoor luncheon overlooking the sea.

Equipment:

• Large pot for pasta
• Large, deep skillet or sauté pan
• Sponge/brush for cleaning mussels and clams
• Colander
• Pasta tongs
• Small spoon

Ingredients

All quantities are based on the amounts visible in the galley image to ensure a balanced flavor profile.

From the Seafood Display:

• Fresh Linguine: 500g (approx. 1 lb)
• Raw King Prawns: 12 large (cleaned, deveined, tails left on if preferred for presentation)
• Raw Scallops: 8 large (roes removed if desired, patted very dry)
• Squid (Raw): 200g (approx. ½ lb), cleaned and cut into rings

From the Produce Display:

• Cherry Tomatoes: 1 large bunch (approx. 300g / 10 oz)
• Garlic Cloves: 6 large cloves (finely minced)
• Shallots: 2 large (finely diced)
• Fresh Parsley: 1 large bunch (leaves finely chopped, stems reserved)
• Fresh Basil: 1 bunch (leaves torn, stems reserved)
• Red Chili: 1 large (finely sliced, seeds removed for less heat)
• Lemon: 1 (juice and zest)

From the Pantry & Garnish Display:

• Extra Virgin Olive Oil: For cooking (approx. 4-5 tbsp) and for finishing drizzle
• Dry White Wine: 200ml (approx. 1 cup, e.g., Pinot Grigio or Sauvignon Blanc)
• Sea Salt: To taste
• Black Peppercorns: To taste, freshly ground
• Grated Parmesan: (Optional, for serving)
• Herb & Tomato Garnish: Small bowl, for final presentation

Instructions

1. Prepare the Seafood and Aromatics:

• Mussels and Clams: Ensure all are cleaned and tightly closed. Discard any that are cracked or do not close when tapped.
• Prawns and Scallops: Pat the prawns and scallops very dry with paper towels. Season lightly with sea salt and freshly ground pepper.
• Squid: Pat the squid rings dry and season lightly.
• Cherry Tomatoes: Cut them in half.
• Garlic and Shallots: Prepare as listed.
• Herbs: Wash, dry, and chop the parsley. Wash, dry, and tear the basil.

2. Sear the Scallops and Prawns:

• Place your large skillet over medium-high heat. Add a thin layer of extra virgin olive oil.
• Once the oil is shimmering, add the scallops and sear for 1.5 – 2 minutes on one side until a deep golden crust forms. Flip and sear for another 1 minute. Remove from the skillet and set aside.
• In the same skillet (adding a touch more oil if needed), add the prawns. Sear for 1 minute per side until they turn pink and opaque. Remove and set aside with the scallops.

3. Cook the Pasta:

• Bring a large pot of heavily salted water to a rolling boil.
• Add the fresh linguine and cook according to the package directions (fresh pasta cooks quickly, often in 2-3 minutes).
• Crucial Step: Reserve 1 cup of the starchy pasta water before draining the linguine.

4. Sauté Aromatics and Make the Base Sauce:

• Reduce the skillet heat to medium. Add 2 tablespoons of extra virgin olive oil.
• Add the finely diced shallots and sauté for 3-4 minutes until softened and translucent.
• Add the minced garlic, sliced red chili, parsley stems, and basil stems. Sauté for another 1 minute until fragrant, being careful not to burn the garlic.
• Add the halved cherry tomatoes and cook for 5 minutes, until they start to break down and release their juices, creating a light sauce. Season lightly with salt and pepper.

5. Steam the Shellfish:

• Increase the heat to medium-high. Pour in the dry white wine and bring to a simmer.
• Add the prepared mussels and clams to the skillet. Cover with a lid and steam for 3-5 minutes, shaking the pan occasionally. The shellfish are done when their shells have fully opened.
• Remove the skillet from the heat. Discard any mussels or clams that have not opened. Also, discard the reserved herb stems.

6. Final Assembly:

• Add the seared scallops, prawns, squid rings, chopped fresh parsley, torn basil leaves, lemon zest, and lemon juice to the skillet with the shellfish and tomato sauce.
• Transfer the drained linguine directly to the skillet.
• Pour in half of the reserved pasta water. Place the skillet back on medium heat.
• Toss everything together gently but thoroughly for 1-2 minutes, allowing the pasta to absorb the sauce and the squid to just cook through (do not overcook squid or it will become rubbery). The sauce should cling to the pasta. If it seems dry, add a splash more of the pasta water.

7. Serve and Garnish:

• For a truly elegant presentation, arrange the seafood artfully on top of the pasta (as in the image above). Place a scallop in the center and arrange prawns and shellfish around it.
• Sprinkle with the fresh “Herb & Tomato Garnish.”
• Finish with a final, generous drizzle of premium extra virgin olive oil.
• Serve immediately, with the grated Parmesan on the side for guests to use if they wish.

Enjoy this taste of a luxury Mediterranean yacht experience.

Super yummy!