Seafood linguine
Linguine with clams, mussels, prawns, scallops and squid, cooked with baby capers, white wine and garlic. Heaven.
Ingredients
- 150²µ/5½´Ç³ú clams, cleaned
- 150²µ/5½´Ç³ú mussels, cleaned
- 2 tbsp olive oil
- 3 garlic cloves, finely choppedÌý
- 1 red chilli, finely chopped
- ½ fennel bulb, thinly sliced
- 1 tbsp drained baby capersÌý
- 100²µ/3½´Ç³ú cherry tomatoesÌý
- 50ml/2fl oz dry white wineÌý
- 6 king prawns, cut in halfÌý
- 2 king scallops, removed from the shell and cut in halfÌý
- 2 small to medium squid, scored and cut into very small rectangles
- 200g/7oz fresh linguineÌýpasta
- 2 tbsp chopped fresh flatleaf parsley
Method
Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped.
Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid.Ìý
Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water.
Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately.Ìý