-
1
In a large pot with boiling water, cook the pasta till done al dente.
-
2
It is recommended that you use a fancy curly pasta--looks great in the presentation.
-
3
Take the broccoli and cut up into florets, then blanch and set aside.
-
4
Take the mushrooms, clean and slice; set aside.
-
5
Dice up the green and red peppers peppers; set aside.
-
6
Take the cleaned squid and separate the head and the tentacles from the rest of the squid.
-
7
Make sure the mouth and eyes are removed from the head and the body is separated and reserved for later use in another recipe.
-
8
In a saute pan, fry the squid quickly for about a minute then take out and drain the oil.
-
9
Now put the shrimp in the oil and fry till barely pink; remove and drain.
-
10
Have the crabmeat picked and ready to mix.
-
11
Now the pasta is done; drain and cool down in ice water and then put in a large mixing bowel.
-
12
Add the broccoli, mushrooms, peppers, squid, shrimp, mussels, and crabmeat; mix together.
-
13
In a bowl add the olive oil, vinegar and the curry powder; mix well.
-
14
Add the curry mixture to the pasta and fillings; mix well.
-
15
Should you feel that the curry is not enough for your personal taste, add more of the curry powder directly to the mixture and stir.
-
16
Salt and pepper to taste and garnish with the fresh parsley.
-
17
Refrigerate for about two hours.
-
18
If the pasta primavara becomes to dry, add a little oil and vinegar dressing to it to make it moist.
-
19
Cooking time includes the refrigeration time.
