Linguine ai frutti di mare / Seafood linguine

seafood linguine ai frutti di mare

No more, Salmon, please – it must be the way he tells ‘em…

Linguine ai frutti di mare / Seafood linguine

seafood linguine i frutti di mare

Joking aside, this is a truly delicious sophisticated dish. If you want to make it you will need: 160g pasta (linguine or spaghetti), 3–4tbs olive oil,1 small red chilli (optional) finely chopped, 2 cloves of garlic crushed, 200g chopped tomatoes, 250–300g (approximate weight after cooking) mixed seafood, depending on availability (we used raw mussels, raw prawns, cooked cockles and cooked squid), small bunch of flat-leaf parsley finely chopped, a few leaves of fresh oregano (or a sprinkle of dried).

Have all your ingredients washed, cleaned, deveined, cut and ready. If you are using fresh shellfish, eg cockles or mussels, cook them first and remove the shells (leave a few in the shell to decorate the finished dish). In a pan, start by frying the crushed garlic and the chilli (if using) in the olive oil for a minute or two; add the chopped tomatoes and cook, covered, for about 10 minutes.

In a separate pan, bring water to the boil for the pasta and cook it for the ‘al dente’ recommended time on the packet, minus one minute.

Add the seafood to the pan with the cooking tomato sauce, in order: raw ingredients first (eg fresh prawns), then the already cooked ones. Season to taste, mix well and keep on a low heat until the pasta is ready.

When the pasta is cooked, drain and toss in the pan with the seafood sauce. Stir until evenly coated and sprinkle with the parsley and oregano. Plate up and top off with those you’d cooked and kept aside in the shell.

Now be honest – for a dish like this wouldn’t you gladly put up with Salmon’s one-liners?