Celebrate seafood linguine
NEXT week, October 6-13, is National Seafood Week, so if seafood is something you enjoy then this satisfyingly healthy recipe should perfectly fit the bill – just get your local fishmonger to help you gather all these fishy ingredients.
Olive oil 3 cloves garlic, chopped 2 handfuls chopped parsley 125ml white wine 400g cherry tomatoes, halved 500g linguine or spaghetti 150g langoustines or king prawns shelled and de-veined
100g calamari (squid tubes) sliced into rings
200g fresh clams (order day before from local fishmonger)
400g mussels in their shells
Bring a pan of water to the boil and cook the linguine to al dente.
Drain in a colander and rinse to cool in cold water.
After scrubbing and de-bearding the mussels and rinsing the clams, steam both shellfish in a covered large pan with the white wine. When the shells open remove from the pan and set aside, reserve the fish liquor.
In the same large pan sauté the calamari in two tbsp of olive oil for two minutes then add the chopped garlic; gently fry for a further two minutes, turning all the time.
Add the cherry tomatoes and sauté to soften.
Add the liquor from the shellfish and simmer.
Next add the linguine and coat thoroughly in the sauce.
Finish by adding the prawns together with the shellfish and the parsley, and very gently heat through.
Season to your taste, eat while hot and enjoy!
Lesley and her husband Roberto own Roberto’s Italian Diner on Ocean Plaza, for more of Lesley’s recipes pop by or go to www.ritaliandiner.co.uk
Is seafood healthy?
Yes, it contains an array of A, B and C vitamins, zinc, iron, magnesium, calcium, potassium and omega 3s.