Rigatoni Frutti di Mare in Garlic Cream

Method 6 steps

1. 01

   Cook the rigatoni in salted boiling water until al dente, reserving 1/2 cup of the water.

2. 02

   Heat the oil in a large skillet over high heat. Sear the shrimp 1 minute per side until pink with golden edges, then add the octopus for 1 minute and transfer both to a plate.

3. 03

   Reduce the heat to medium, add the butter and garlic and cook 1 minute. Add the mussels and wine, cover and steam 3 to 4 minutes until the shells open. Discard any that stay closed.

4. 04

   Remove the mussels, then simmer the pan liquid for 2 minutes. Stir in the cream and simmer 3 minutes until lightly thickened.

5. 05

   Add the rigatoni and a splash of pasta water and toss to coat. Return all the seafood to the pan with the chopped parsley and warm for 1 minute.

6. 06

   Season with salt and plenty of pepper and serve garnished with parsley sprigs.

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