{"id":2328,"date":"2017-10-20T20:03:00","date_gmt":"2017-10-20T20:03:00","guid":{"rendered":"https:\/\/www.jameshatton.co.uk\/blog\/?p=2328"},"modified":"2024-01-11T00:10:42","modified_gmt":"2024-01-11T00:10:42","slug":"seafood-linguine","status":"publish","type":"post","link":"https:\/\/www.jameshatton.co.uk\/blog\/2017\/10\/20\/seafood-linguine\/","title":{"rendered":"Seafood Linguine"},"content":{"rendered":"\n<p>A couple of recipes here courtesy of Gino D&#8217;Acampo and Rick Stein.<\/p>\n\n\n\n<!--more-->\n\n\n\n<h2 class=\"wp-block-heading\">Rick Stein&#8217;s Recipe<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u2022 60ml olive oil<\/li>\n\n\n\n<li>\u2022 10g\/2 cloves garlic, crushed, no need to peel<\/li>\n\n\n\n<li>\u2022 12 medium raw prawns, peeled, shells and heads reserved<\/li>\n\n\n\n<li>\u2022 2 tbsp tomato paste<\/li>\n\n\n\n<li>\u2022 300ml water<\/li>\n\n\n\n<li>\u2022 350g linguine<\/li>\n\n\n\n<li>\u2022 Salt<\/li>\n\n\n\n<li>\u2022 60g squid rings and tentacles<\/li>\n\n\n\n<li>\u2022 16 mussels, in the shell, scrubbed<\/li>\n\n\n\n<li>\u2022 \u00bc tsp chilli flakes<\/li>\n\n\n\n<li>\u2022 2 handfuls cherry tomatoes, halved<\/li>\n\n\n\n<li>\u2022 10 turns black pepper mill<\/li>\n\n\n\n<li>\u2022 Handful of flat-leaf parsley, roughly chopped<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Cook linguine in lots of salted boiling water for 10 minutes or until al dente.<br>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\u2019t).<br>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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Gino D&#8217;Acampo&#8217;s Recipe<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Clams 250g<\/li>\n\n\n\n<li>Mussels 250g<\/li>\n\n\n\n<li>Dry White Wine 50ml<\/li>\n\n\n\n<li>Extra Virgin Olive Oil 3 Tablespoons<\/li>\n\n\n\n<li>Garlic Cloves, Peeled And Sliced 4<\/li>\n\n\n\n<li>Dried Chilli Flakes 1\/2 Teaspoon<\/li>\n\n\n\n<li>Tin Cherry Tomatoes Salt 1 X 400g<\/li>\n\n\n\n<li>Uncooked Langoustines Unpeeled 250g<\/li>\n\n\n\n<li>Uncooked Prawns, Unpeeled 250g<\/li>\n\n\n\n<li>Chopped Flat-Leaf Parsley 3 Tablespoons<\/li>\n\n\n\n<li>Linguine 300g<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<p>Wash the clams and mussels under cold water. Discard any broken ones and any that do not close when tapped \ufb01rmly.<br>Place the shell\ufb01sh 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.<br>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.<br>Add 6 tablespoons of the reserved cooking liquor from the mussels and clams and continue to simmer the sauce for 2 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A couple of recipes here courtesy of Gino D&#8217;Acampo and Rick Stein.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[99],"tags":[100],"class_list":["post-2328","post","type-post","status-publish","format-standard","hentry","category-food-recipes","tag-recipes"],"featured_image_src":null,"author_info":{"display_name":"james","author_link":"https:\/\/www.jameshatton.co.uk\/blog\/author\/james\/"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p89zH1-By","jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=2328"}],"version-history":[{"count":1,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2328\/revisions"}],"predecessor-version":[{"id":2329,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2328\/revisions\/2329"}],"wp:attachment":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=2328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=2328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=2328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}