Sat, 14 October 2017
Ingredients (per person):
Splash vegetable oil
8 mussels
8 clams
5 King prawns
8 calamari rings
150g cooked linguine
2 tablespoons of canned chopped tomato
1 teaspoon chilli garlic paste (see recipe below)
100ml white wine
75g butter
1 thinly sliced courgette
50g baby spinach
1 tablespoon chopped herb mix (see recipe below)
Extra virgin olive oil to finish
Salt & pepper to taste
Method:
1. To make the chilli garlic paste, puree 1 chilli & 2 cloves of garlic in a little olive oil
2. To make the herb mix, chop 50g flat parsley, 50g chives, 25g tarragon & mix well
3. In a pan heat the sunflower oil until very hot and add the prawns, clams & mussels, (hold back on the calamari)
4. Cook on high heat for 30 seconds (be careful when adding seafood to hot oil as it may splash so did it away from yourself)
5. Add the chilli garlic paste, cook for a further 30 seconds.
6. Deglaze with the wine, add the tomatoes, butter, courgette and this point add the calamari.
7. Cook on a high heat until the sauce has reduced by half, add the pasta with the spinach and herbs
8. Cook until pasta is well coated. Finish with some olive oil
9. Add salt & pepper and serve with a lemon wedge & enjoy
