Braden Family Cookbook
(This is one of the best
seafood pasta’s I have cooked. It
is flavorful, rich and actually pulls off adding Parmesan cheese to seafood!)
Cook pasta al dente, rinse
in cold water, drain & reserve. Return
a pot of water to the stove, put a
colander in it and bring water to a boil.
Melt the butter over medium heat and saute mushrooms for about two minutes, until they begin to soften. Add tomatoes, mustard, cream, Parmesan cheese and basil and simmer for 2 - three minutes. Add cooked seafood and bring it to temperature of sauce.
Dip pasta into boiling
water, drain & add to the seafood and sauce.
Toss to combine and coat.
Makes two servings.
Serve with a Chardonnay or Sauvignon blanc. Tossed salad with a light dressing & crusty French or Italian bread. This is really good. I would use lobster or maybe good quality lump crab meat to make it super special.