Seafood Linguine

Food Recipes

A couple of recipes here courtesy of Gino D’Acampo and Rick Stein.

Rick Stein’s Recipe

Ingredients

  • • 60ml olive oil
  • • 10g/2 cloves garlic, crushed, no need to peel
  • • 12 medium raw prawns, peeled, shells and heads reserved
  • • 2 tbsp tomato paste
  • • 300ml water
  • • 350g linguine
  • • Salt
  • • 60g squid rings and tentacles
  • • 16 mussels, in the shell, scrubbed
  • • ¼ tsp chilli flakes
  • • 2 handfuls cherry tomatoes, halved
  • • 10 turns black pepper mill
  • • Handful of flat-leaf parsley, roughly chopped

Method

Heat half the olive oil in a pan, add garlic and prawn heads and shells and fry over high heat for 5 minutes, turning them from time to time. Add tomato paste and water, simmer with lid on for 10 minutes, then use a stick blender to blitz mixture. Pass through a sieve and reserve.

Cook linguine in lots of salted boiling water for 10 minutes or until al dente.
Wipe stock pan, then add rest of olive oil and fry squid and prawns over high heat for 2 minutes. Add strained prawn and tomato stock, then the mussels, chilli flakes and cherry tomatoes. Bring to the boil with the lid on and boil rapidly for 4 minutes until the mussels have opened (discard any that don’t).
Remove lid and, if necessary, reduce liquor to sauce consistency, then season with a pinch of salt and the pepper. Add well-drained pasta and parsley; toss together. Serve immediately.

Gino D’Acampo’s Recipe

Ingredients

  • Clams 250g
  • Mussels 250g
  • Dry White Wine 50ml
  • Extra Virgin Olive Oil 3 Tablespoons
  • Garlic Cloves, Peeled And Sliced 4
  • Dried Chilli Flakes 1/2 Teaspoon
  • Tin Cherry Tomatoes Salt 1 X 400g
  • Uncooked Langoustines Unpeeled 250g
  • Uncooked Prawns, Unpeeled 250g
  • Chopped Flat-Leaf Parsley 3 Tablespoons
  • Linguine 300g

Method

Wash the clams and mussels under cold water. Discard any broken ones and any that do not close when tapped firmly.
Place the shellfish in a large saucepan, pour in the wine and cook with the lid on for 3 minutes, until they have opened. Discard any that remain closed. Tip into a colander placed over a bowl to catch the liquor and set aside.
Heat the oil in a large frying pan and gently fry the garlic until it begins to sizzle. Add the chili and the tomatoes and cook over a medium heat for 5 minutes. Season with salt and stir occasionally.
Add 6 tablespoons of the reserved cooking liquor from the mussels and clams and continue to simmer the sauce for 2 minutes.