- 500g mixed seafood (we used squid, prawns and scallops)
- 1kg mixed shellfish (we used mussels and clams)
- 400g linguine
- 25g butter
- 2 garlic cloves, chopped
- 1 red chilli, finely chopped
- 200ml white wine
- large handful parsley, roughly chopped
- Pick through the shellfish and discard any open ones. Rinse thoroughly. You may have to de-beard the mussels (see tip below).
- Heat a frying pan and add a drizzle of oil. When very hot, add the seafood and heat until just cooked (for prawns, this will be the second they turn pink). Set aside.
- Cook the pasta according to the pack instructions. Meanwhile, heat a lidded sauté pan and melt the butter. Add the garlic and chilli, and cook for a couple of minutes over a low heat then turn the heat right up and add the white wine. Let it simmer for a couple of minutes, then tip in the shellfish, put the lid on tightly, and cook for about 5 minutes, shaking the pan occasionally, until all the shellfish are open. Discard any unopened ones. Tip in the rest of the seafood, taste the juice in the pan and season with pepper (it shouldn't need salt).
- When the pasta is cooked, drain and combine with the seafood and scatter with parsley. Serve immediately.
Know-how: shellfish It goes without saying that you need a reliable supplier for spankingly fresh fish and shellfish. None of it should smell fishy, but should have a fresh smell of the sea. Any broken shellfish should be discarded, as well as any that don’t open after cooking. The mussels’ tough, stringy “beards” need to be removed before cooking. Pull firmly upwards to dislodge them, but be decisive – they can be rather stubborn!
This article originated on: www.womanandhome.com