White and Green Seafood Pasta Sauce

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This delicately seasoned sauce of seafood, parsley, capers, and cucumbers is quick to make and as pretty to look at as it is good to eat. Serve it over short fat pasta or baked potatoes. Don’t make more sauce than you need because it does not keep well.


  • 2 cloves garlic
  • 4 medium-size cucumbers
  • ½ cup fresh parsl


  1. Mince the garlic. Peel the cucumbers and cut them lengthwise in half. With a small spoon, scoop out the seeds and discard. Dice the cucumbers into small cubes. Rinse and mince the parsley. Cut the seafood into small i chunks: thin rings for squid, halves for sea scallops, or small chunks for crab or shrimp.
  2. Heat the olive oil in a deep large skillet over high heat