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

Serves 4
dried linguine 500 -6 00 g
olive oil
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

Anna
Photograph: Gareth Sambidge for Observer Food Monthly

Serves 4
olive oil 1 tbsp
unsmoked pancetta 115 g, cubed
bucatini 350 g
egg yolks 4
pecorino cheese 100 g, grated
unsalted butter 30 g
salt and freshly ground black pepper

Preheat the oven to 120 C/ gas mark.

Heat the oil in a frying pan and when hot, throw in the pancetta. Cook for about 10 minutes or until the pancetta is brown and crisp. While the pancetta is cooking, cook the pasta in boiling salted water.

In a bowl, beat together the egg yolks, cheese, butter, salt and lots of black pepper. Place the bowl in the oven.

When the pasta is ready, drainage, reserving a cupful of the water, and turn it into the frying pan with the pancetta. Utilizing two forks, stir-fry until all the strands are well coated with the fat, adding a few tablespoons of the pasta water to loosen them.

Transfer to the warmed bowl with the egg mixture, mix thoroughly and serve at once on warmed plates.

From Anna Del Conte on Pasta by Anna Del Conte( Pavilion 20 ). Click here to order a copy from Guardian Bookshop for 16

Jacob Kenedys linguine with clams

Jacob
Howard Sooley

Serves 4 as a starter, 2 as a main
linguine ( or spaghetti or spaghettini up to you, as even Italians cant agree) 200 g
extra virgin olive oil 8 tbsp
clams 600 g, cleaned( manila or vongole veraci, are best or 450 g tellines ), or cockles or mussels
garlic 1 cleave, thinly sliced
dried chilli flakes a good pinch, crushed
flat-leaf parsley a handful, chopped
plain flour a tiny pinch( optional)
white wine 4 tbsp

While your pasta is cooking, heat a wide frying pan over a high heat. When smoking hot, add 6 tablespoons of the oil and then, quickly and all at once, the clams, garlic and chilli. Fry for a few moments, then add the parsley and the flour( optional, to emulsify the sauce ). Stir together and then add the wine. Let the pan bubble away the clam will let out some liquid as they start to cook. Once they have begun to open, they shouldnt fry if your pan gets too dry, add a little water, but remember that in the finished dish the sauce is even more oil than water.

When most of the clams have opened, add the drained pasta and remaining oil and cook together until the last ones pop. Serve immediately.

From Bocca: Cookbook by Jacob Kenedy( Bloomsbury, 30 ). Click here to order a copy from Guardian Bookshop for 24

Jan Woronieckis oxtail pierogi

Jan
Photograph: Gareth Sambidge for Observer Food Monthly

Makes 30 pierogi, 4-5 per person as a starter
For the filling
oxtail 1 whole
chicken stock 1 litre
bouquet garni
wine 250 ml
onion 1
carrot 1
celery 1 stick
shallots 100 g, finely chopped
butter a knob
nutmeg

For the pastry
plain flour 1.25 kg
vegetable oil 1 tbsp
egg 1
egg yolk 1
salt
warm water 200 -2 50 ml

For the topping
smoked bacon 50 g, finely chopped
onion 1, finely chopped
butter large knob
chilli small pinch

To stimulate the filling, brown off the oxtail in a hot pan. Combination with the chicken stock, herbs, wine onion, carrot and celery. Bring to the simmer and then simmer on a low heat for approximately 6 hours. When very tender, withdraw existing oxtail and allow to cool, reserving the broth.

Gently saut the finely chopped shallots in butter until soft. Shred all the meat by hand. Mince or very finely chop half of the meat and then blend the minced meat and shredded meat together with the shallots. Season to taste with salt, pepper and a pinch of nutmeg. Add some of the cooking alcohol to bind the meat to achieve the consistency of wet paste.

To stimulate the dough, make a mound with the flour with a pit in the middle. Add the oil, eggs and salt, and gently begin to combine with the warm water. Maintain kneading for 5 to 10 minutes and adding enough water until you have an elastic but dry consistency. Wrap the dough in clingfilm and allow to rest in the fridge for approximately 30 minutes.

On a floured committee, roll out the dough thinly( slightly thinner than lasagne pasta ). Cut circles of about 9cm with a cutter or cup. In the centre of the pasta circle place a heaped teaspoon of the filling. Fold over the circle to create a half moon, crimping the edges as you go round. Store on a floured tray.

Bring a large pan of water to the simmer. Add the pierogi and once the pan has returned to the simmer reduce the temperature to simmer. Cook for about 5 minutes. With a slotted spoon, withdraw existing pierogi and drainage. Arrange on a dish. To stimulate the topping, saute off the bacon, onion, butter and chilli until soft and brown. Drizzle over the pierogi and serve.

Jan Woroniecki is executive chef of Ognisko, London SW7

Dino Joannidess spaghetti alla puttanesca

Read more: www.theguardian.com

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