20 best pasta recipes: component 3
Spaghetti, oxtail pierogi and seafood linguine: great recipes from top cooks including Anna del Conte and Sam Harris
Sam Harriss linguine with mixed seafood
dried linguine 500 -6 00 g
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized( 4 peeled and reserve the heads)
tomato passata 250 ml
fresh mussels 300 g
white wine 250 ml
white fish fillets ( bass/ bream/ mullet/ gurnard) 200 g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of
good quality extra virgin olive oil
Bring a large pan of salted water to the simmer, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.
In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.
Add the mussels and white wine, maintaining the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.
By this time the linguine should be around 4-5 mins away from being ready. Add to the pan( but keep the cooking water) with the squid, maintaining the heat high.
Keep stirring for another minute or two, letting the sauce slowly combine with the pasta and thicken( if you need to add a ladleful of pasta water then do, as it may start to dry out ).
When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.
Sam Harris was chef patron of Zucca, London SE1
Anna del Contes bucatini all carbonara
Read more: www.theguardian.com