Lobster and Parsley Noodles with Scallop and Mussel Sauce

Preparation info
  • Serves


    As a First Course
    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About


  • ½ quantity of Parsley Noodles
  • ½ quantity of Lobster Noodles
  • olive oil
  • salt


Drop the pasta into a very large pan (the bigger, the better) of boiling salted water. Stir with a wooden spoon to separate. Bring back to the boil. With very fresh pasta, this may be quite enough to cook it to the al dente stage. Pasta that has had more time to dry out may take 1 or 2 minutes to cook. Drain the pasta and run it quickly under the cold tap. Drain again and toss in a littl