Ed Baines shows us this recipe for pasta with seafood that's a great low fat alternative to traditional Friday fish n'chips!
Ingredients
- 8 tbsp olive oil
- 115 g4 oz tinned clams, strained
- 115 g4 oz mussels, cleaned
- 115 g4 oz prawns, cooked and peeled
- 1 squid tube, sliced into rings, or 345 grms mixed seafood from counter
- 2 lemons, zest and juice
- Bunch of flat leaf parsley, chopped
- 2 garlic cloves, chopped
- 1 red onion, chopped
- 2 carrots, finely chopped
- 2 celery sticks
- 2 tinned anchovies
- 200 ml7 fl oz dry white wine
- 200 ml7 fl oz fish stock
- 1 tin chopped tomatoes
- Black pepper
- 400 g14 oz dried linguine
Method: How to make Linguine marinara
Heat 6 tablespoons of olive oil in a large casserole dish. Add the clams, mussels, prawns, langoustines and squid. Fry for 5 minutes. Using a slotted spoon transfer the seafood to a bowl, tossing with the parsley and lemon zest. Discard any mussels that have not opened.
Add the garlic, onion, carrot and celery to the casserole dish. Cook for 4 minutes, stirring now and then. Add the anchovy fillets and cook for 1 minute. Add the wine. Cook over brisk heat until reduced by half.
Stir in the fish stock and pureed tomatoes. Cook gently for 30 minutes. Mix in the cooked seafood and lemon juice. Season with salt and freshly ground pepper.
Bring a large pan of salted water to the boil. Add the linguine and cook for 7 minutes, until al dente. Drain.
Mix together the linguine and the seafood sauce. Stir in 2 tablespoons of olive oil. Serve with cos lettuce, lemon, olive oil, pepper and grated parmesan.
