1 box farfalle 4 tablespoons extra virgin olive oil 2 basil leaves 1 ea yellow pepper 1 ea green pepper 1 ea red pepper ¼ cup black olives 1 cup green olives 1 14oz pkg artichokes quartered ½ # shelled prawns ½ # shelled mussels ½ # shelled claims 1 cup mixed greens salt and pepper to taste white wine to taste ½ lemon
Cook the pasta in a large pot of salted water. Drain and cool. Dice the peppers and sauté in a pan with a couple of tablespoons of extra virgin olive oil flavored with a clove of garlic. Quarter the artichokes and blanch in water acidulated with lemon juice until they can be easily pierced with a toothpick. Cool.
Use a brush to clean the mussels, removing the beard and washing thoroughly. Rinse the clams very carefully to remove the sand. Open the mussels and clams separately in a pan with a splash of oil and white wine.
Cool and remove the shells. Boil the prawns for a minute in salted water and let cool. In a large bowl, mix the pasta with the peppers, pitted olives, artichokes, mussels and clams. Dress with extra virgin olive oil, salt, pepper and chopped basil. Serve on a bed of mixed greens.