Cel­e­brate seafood linguine

Southport Visiter - - Life At The Little Theatre, Southport -

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.

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

Method:

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.

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