Seafood Linguine with Chilli & Cherry Tomatoes
SEAFOOD LINGUINE WITH CHILLI, LEMON & CHERRY TOMATOES
400g linguine or spaghetti
50ml of dry white wine
2tbsp extra-virgin olive oil
2 cloves of garlic, peeled and finely chopped
2 anchovies, finely chopped
1 small red chilli, deseeded and finely chopped
200g vine cherry tomatoes
275g of raw king prawns, peeled
4 large raw king prawns or langoustine, unpeeled (optional)
1 lemon, zest of and for squeezing
3 tbsp of fresh flat-leaf parsley, roughly chopped, plus extra to serve
Sea salt and freshly ground black pepper
Wash the mussels by scrubbing them in cold water and removing the beards. Tap firmly against a worktop or board and discard any that remain open.
Place a large pan of salted water over a medium heat and bring to a boil. When at a rolling boil add the pasta and cook according to the packet instructions until al dente.
Put the mussels, clams and the wine into a saucepan with a lid over a medium heat, cover and cook, shaking the pan regularly for 2-3 minutes or until the mussels and clams just open. Remove from the heat and pour into a colander over a bowl – discarding any mussels that haven’t opened. When cool enough to handle remove the meat from three quarters of the mussels and clams. Reserve the cooking liquor and the remaining seafood in the shells.
Heat the oil in a large deep-sided frying pan. Cook the anchovies, garlic and chilli for 30 seconds until sizzling and fragrant, but not coloured, breaking down the anchovies with a wooden spoon. Add the langoustine and prawns and 4 tbsp of the mussel cooking liquor and cook for 3-4 minutes until pink. Add the tomatoes and cook for another 1-2 minutes to soften. Stir in the mussels and clams and warm through.
Drain the pasta and tip into the sauce stirring gently to combine, adding another tbsp of cooking liquor to loosen if needed. Drizzle with a little olive oil, stir in the lemon zest, a squeeze of juice and the parsley and stir over a gentle heat for 30 seconds. Check for seasoning and share among warmed pasta bowls, with a langoustine on top of each serving, scattered with parsley and a grind of black pepper.