Seafood Pasta

Prep: 10 minutes Cook: 20 minutes Total: 30 minutes Servings: 4


6 oz. whole-wheat Pappardelle pasta (can be substituted by various bean derived pasta)*
3 Tablespoons extra virgin olive oil
2 cups leeks (light green and white parts only), chopped
6 cloves of garlic, minced
1 ½ cups cherry tomatoes, halved
¼ cup Kalamata olives, sliced
1 can of Patagonia Provisions smoked Mussels with juices
½ package of Patagonia Provision Salmon, cut into small pieces (discard juices and take skin off)*
3 Tablespoons chopped herbs such as cilantro, thyme and chives
Salt and freshly ground pepper
2 tablespoons salted capers, rinsed and drained
Zest of one lemon, grated, (optional)


1. In a large pan boil water and cook pasta according to package directions. Drain and put aside.
2. In a large frying pan over medium heat, heat 3 tablespoons of olive oil.
3. Add chopped leak and a pinch of salt and cook for 3-4 minutes.
4. Stir in minced garlic and continue to sauté for about 2 minutes on medium heat.
5. Add tomatoes and herbs and cook until the tomatoes soften, about 3-4 minutes.
6. Stir in capers, olives and lemon zest.
7. Toss in pasta into the mixture.
8. Add Mussels (with juice) and Salmon pieces to the pasta.
9. Sprinkle freshly ground pepper onto the pasta.
10 .Continue to cook for another couple of minutes.
11. Transfer to a serving dish and enjoy!


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