seafood dinner

The intent for last night’s dinner was a seafood pasta. But instead I decided to keep the mussels out of the pasta. I cooked the mussels with white wine and lots of garlic. I used pangasius in the pasta and some of the “sauce” from the mussels. I stir fried asparagus and at some of it before making the pasta ’cause I was hungry from waiting for Fredrik to be done at the studio. First I stir fried the pieces of pangasius and then tossed in the sugar snaps. I poured in some of the mussel sauce and let that cook for a bit then I threw in the al dante tagliatelle to soak up the juices and sauce. Toss in the asparagus and give it all a stir. The chopped tomatoes were added before serving. Season with freshly ground pepper.







