Seafood Linguine

 

I’ve been wanting to make this ever since some friends of ours insisted on coming over after we’d  had Frankie to cook us dinner: This is what they made and it was absolutely delicious. They’ve just had their second baby and we really must return the favour soon. It was such a kind gesture.

Since then, I’ve searched recipes and ideas and settled on a cross between Gennaro Contaldo’s version, as mentioned in Jamie’s book, ‘Jamie’s Italy’, and Antonio Carluccio’s version from ‘Two Greedy Italians’. I don’t really think the seafood you choose matters, it’s the flavours that count here. I would always use shellfish and include prawns of some sort though. I’ve cooked the dish using tail on king prawns with either scallops or mussels, depending on what Steve the fish man at Lathcoat’s farm had on offer that day.

Ingredients

olive oil

anchovy fillet

garlic

cherry tomatoes, halved

red chilli – dried flakes or finely chopped fresh (seeds removed, you don’t want to overpower the delicate fish!)

white wine

king prawns, tail on

scallops

mussels, in their shells (de-beard, wash thoroughly and discard any that don’t close when you tap them)

lemon juice

chopped parsley

linguine

Method

Put the pasta on to boil.

Heat some extra virgin olive oil in a pan that has a lid.

Add the anchovy fillet and melt down. Throw in the crushed garlic and red chilli and fry off a little to soften.

Once the garlic is soft but not brown, add the cherry tomatoes and continue to cook. Add pepper and a little salt if needed.

Once the tomatoes are beginning to soften, add the seafood. If using scallops, fry off gently first  to brown until nearly cooked, then add. Turn the heat up and pour in a good splash of wine. Put the lid on, shake, and leave to steam for a few minutes until the prawns are pink and cooked through and the mussels are open. Discard any that don’t open before serving.

Take off the heat. Stir some lemon juice and chopped parsley through.

Drain the pasta, retaining a little of the water and stir both into the seafood mixture.

Serve with another sprinkling of fresh parsley and fresh black pepper. And a chilled glass of white wine!