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Orecchiette with seafood & cherry tomatoes


  • Finely slice the squid and then blanch in boiling water for 30 secs. Drain well.
  • Place the mussels, wine and 2-3 tbsp oil in a wok (or large heavy-bottomed pot), cover and cook until the mussels open. Remove to a bowl with the cooking juices (discarding any unopened mussels).
  • Then cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • When the pasta is almost ready, heat 1-2 tbsp oil in a wok (or large non-stick pan) and gently cook the garlic, chillies and tomatoes. Toss for a few minutes and add the scallops, calamari and mussels in the shell with a little of the mussel cooking liquid. Mix well, add the pasta and season. Then turn the heat off and toss in the parsley.
  • Serve with good crusty bread on the side.


  • 1-2 squid tubes
  • 18 mussels in the shell
  • a splash of dry white wine
  • olive oil
  • 1 packet orecchiette pasta
  • freshly ground salt & pepper
  • 2 garlic cloves, chopped
  • 3 small red chillies, chopped
  • 1 punnet cherry tomatoes
  • 6 scallops, removed from shells
  • 2 tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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