250 g of conchiglie pasta (conch shells)
4 tablespoons of olive oil
5 cloves of garlic, minced
1/2 cup of chopped onion (75 g)
4 tablespoons of chopped parsley
1 tablespoon of ground cumin
400 g of squid rings
300 g of cooked mussels, without shells
1/3 cup of dry white wine (80 ml)
1 teaspoon of salt
250 g of conchiglie pasta (conch shells)
4 tablespoons of olive oil
5 cloves of garlic, minced
1/2 cup of chopped onion (75 g)
4 tablespoons of chopped parsley
1 tablespoon of ground cumin
400 g of squid rings
300 g of cooked mussels, without shells
1/3 cup of dry white wine (80 ml)
1 teaspoon of salt
In a large pot, bring 3 liters of water to a boil with 1 tablespoon of salt at high heat
Add the pasta and cook, uncovered, until al dente (8 minutes)
In a medium pot, bring the olive oil, garlic, and onion to a simmer over high heat, stirring occasionally, until the mixture is soft (about 5 minutes)
Add the parsley, cumin, squid rings, mussels, and wine, and cook until the liquid evaporates (about 10 minutes)
Season with salt and mix
Drain the pasta and combine it with the seafood
Transfer to a serving bowl and serve immediately
124 calories per serving
