Seafood Pasta Salad
|Fettuccine/1/4 pound / 110 gram dried fettuccine||1⁄3 Pound, broken into short lengths (150 gram, fresh include some tomato flavored if possible)|
|Squid||5 Ounce, cleaned and cut into rings (150 gram)|
|Baby clams||5 Ounce, drained (150 gram, bottled or canned)|
|Milk||185 Milliliter (3/4 cup)|
|Olive oil||15 Milliliter (1 tablespoon)|
|Shrimp||1⁄2 Pound, cooked, cut in half if large (225 gram)|
|Red onion||1 Small, thinly sliced|
|Red pepper||1 Small, sliced|
|Celery stalk||1 , sliced|
|Chopped fresh dill||40 Milliliter (2 1/2 tablespoon)|
|Cherry tomatoes||375 Milliliter (1 1/2 cups, yellow or red variety)|
|Olive oil||185 Milliliter (3/4 cup)|
|Garlic||2 Clove (10 gm), crushed|
|Lemon||1 , freshly juiced|
|White wine vinegar||45 Milliliter (3 tablespoon)|
|Freshly ground black pepper||To Taste|
1) In a pan, cook the fettuccine in the boiling salted water, until tender. Drain, rinse under cold water and drain again.
2) In a large serving bowl, transfer the fettuccine and stir in a little olive oil.
3) In a bowl, soak the squid rings and clams in milk for at least 30 minutes, drain.
4) In a frying pan, gently saute the squid rings and clams in 1 tablespoon olive oil, until the squid is opaque and tender. Transfer to the salad bowl.
5) Add the shrimp, onion, pepper and celery, toss lightly to mix.
6) In a screw-top jar, add the dressing ingredients, shake well and pour over the salad.
7) Add 1/2 dill and toss lightly to coat the ingredients thoroughly.
8) Refrigerate the salad to chill for 1 hour or more.
9) Garnish with rest of the dill and tomatoes, serve the Seafood Pasta Salad, chilled on individual serving plates.