CHEF RENE NYFELER'S SHRIMP, MUSSEL AND SCALLOP ORECHIETTE
PASTA
1 cup extra-virgin olive oil
20 (26/30 count) shrimp, tail on
28 mussels
20 (20/30
count) scallops
28 kalamata olives
4 vine-ripened tomatoes, diced
20 baby broccoli florets
Salt and
pepper
4 tablespoons white wine
3 tablespoons freshly squeezed lemon juice
20 ounces orechiette pasta, cooked al dente
4 tablespoons minced fresh
basil
8 ounces shredded Parmesan
Heat olive oil in saute pan. Saute all the seafood for about 2 minutes.
Add olives, tomatoes, and broccoli.
Season, to taste, with salt and pepper.
Deglaze the pan with white wine and lemon juice.
Add hot, cooked pasta and finish with the fresh basil and cheese.
