1lbs (500g) pappardelle4 tablespoons Olive oil
½ pound Spanish Chorizo, sliced
1lbs (500g) mussels, cleaned & scrubbed
1lbs (500g) shrimp, shell on
4 garlic cloves, minced
½ medium onion
1 tablespoon minced fresh basil leaves
1 cup tomato pure
1 tablespoon lemon zest
1 cup dry white wine
Juice of ½ a lemon
2 tablespoons minced fresh flat-leaf parsley
Sea salt & freshly cracked black pepper
1. Bring a large stockpot of salted water to a rapid boil. Cook your Pappardelle according to the package directions (al dente, please), drain, reserving 1 cup of the pasta cooking liquid. Set aside.
2. Meanwhile, heat a large high-sided skillet over medium-heat, and combine the olive oil. When the oil is shimmering, add the chorizo and cook, turning often, until golden, browned all over, and cooked through. Remove with a slotted spoon, leaving the excess oil in the pan.
3. Add the onion, season with a pinch of salt, and cook, stirring, until softened and translucent, about 4 – 5 minutes. Add the garlic and cook for 30 seconds, keeping a close watch that it doesn’t burn. Stir in the tomato pure and basil, and cook for 1 minute. Add the shrimp, season with sea salt, and cook for 1 minute on 1 side. Toss, pour in the white wine to deglaze, then bring to a simmer and add the lemon zest, reserved pasta water, and mussels.
4. Cover and cook until the mussels are fully opened, about 5 minutes (discard any mussels that do not open). Grab a spoon & season with sea salt and cracked black pepper to taste. Squeeze in the lemon juice, add the cooked chorizo, and then toss through with your cooked pappardelle.
5. Transfer to a serving platter, and top with parsley and an extra hit of freshly cracked black pepper. Delicious!