Come out of your shell! Seafood linguine
It’s time to try something fresh, with these mouthwatering shellfish recipes from the king of seafood cookery, Rick Stein.
You can use any selection of seafood you like, depending on what your fishmonger has available.
It’s important that the pasta is cooked perfectly al dente (firm to the bite). I’ve suggested a cooking time, but I test my pasta by biting it.
Rick Stein said it is important that the pasta is cooked perfectly al dente in this seafood dish
- 60ml (2¼fl oz) olive oil
- 2 cloves of garlic, crushed, no need to peel
- 12 medium raw prawns, peeled, shells and heads reserved
- 2tbsp tomato purée
- 300ml (10fl oz) water
- 350g (12oz) linguine
- 60g (2¼oz) squid rings and tentacles (optional)
- 16 mussels, in the shell, scrubbed
- ¼tsp chilli flakes
- 2 handfuls of cherry tomatoes, halved
- 10 turns of a black peppermill
- A handful of flat-leaf parsley, roughly chopped
- Heat half the olive oil in a pan, add the garlic and prawn heads and shells and fry over a high heat for 5 minutes, turning them from time to time.
- Add the tomato purée and water, simmer with the lid on for 10 minutes, then use a stick blender to blitz the mixture. Pass through a sieve and reserve.
- Cook the linguine in plenty of salted boiling water for 7-8 minutes, or until it’s al dente.
- Wipe out the pan then add the rest of the olive oil and fry the squid, if using, and prawns over a high heat for 2 minutes.
- Add the strained prawn and tomato stock, then the mussels, chilli flakes and cherry tomatoes.
- Bring to the boil with the lid on and boil rapidly for 4 minutes, until the mussels have opened. (Discard any that don’t open.)
- Remove the lid and if necessary simmer the liquid to reduce it to a sauce consistency, then season with ½tsp of salt and the black pepper.
- Add the drained pasta along with the parsley and toss together well. Serve immediately.
Rick Stein’s restaurants celebrate Summer of Shellfish until September. For more information visit rickstein.com