Italian seafood-salad pasta salad with vietnamese noodles
Indulge in the flavors of the Mediterranean with a tantalizing Italian seafood pasta salad featuring a unique twist of Vietnamese noodles. Buon appetito!
Ingredients:
- 450g thin Vietnamese noodles (see note)
- 450g large shrimp, peeled and deveined
- 450g cleaned squid bodies and tentacles, bodies thinly sliced crosswise
- 230g lump crab meat, picked over for shells
- 3/4 cup extra-virgin olive oil, plus more for drizzling
- 6 tablespoons fresh juice from 3 lemons
- Zest of 1 lemon
- 1 fresh medium red chile, such as Fresno, stemmed, seeded, and minced
- 2 medium cloves garlic, minced
- 1/4 cup minced parsley leaves and tender stems (about 1/2 bunch)
- 10 fresh large mint leaves, very thinly sliced
- 3 tablespoons minced chives (about 1 bunch)
- Kosher salt and freshly ground black pepper
Instructions:
- Boil noodles in a big pot of salted water until they are soft, following the instructions on the package. Strain using a colander and rinse under cold running water to cool them down. Leave to drain completely.
- Boil shrimp in a medium pot of salted water until they turn pink and are just cooked, takes around 2 minutes. Use a perforated spoon to move them to a container with ice to cool them down. Then, boil squid in the same pot of water until it is tender and cooked, around 2 minutes. Move squid to the ice container to cool and dry both the shrimp and squid well.
- Combine shrimp, squid, crab meat, olive oil, lemon juice, lemon zest, minced chili, garlic, parsley, mint, and chives in a large mixing bowl and mix well. Season with salt and pepper. Add noodles and mix. Adjust salt and pepper to taste, add more olive oil if needed. Serve chilled or at room temperature.
Summary:
- Calories: 4268 kcal
- Fat: 194 g
- Protein: 272 g
- Carbs: 365 g
- Potassium: 4686 mg
- Magnesium: 708 mg