Name: White and Green Seafood Pasta Sauce
Yield: Makes: 4 servings
Ingredients: ½ cup olive oil; 1 pound seafood, such as squid, scallops, fresh crabmeat or peeled and deveined shrimp; Salt and freshly ground black pepper; ¼ cup drained capers; ½ cup fresh parsley leaves; 4 medium-size cucumbers; 2 cloves garlic

Preparation info

Makes:
4
servings

Difficulty
Easy

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.

Ingredients

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

Pasta

Method

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.
Heat the olive oil in a deep large skillet over high heat

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Ingredients

Method

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