FRUTTI DI MARE WITH SQUID-INK FETTUCCINI
Recipe Raphaella Frame-tolmie
olive oil 1 large onion, finely chopped 2 garlic cloves, crushed 1t dried mixed herbs 1T tomato paste ½ cup dry white wine 1×400g tin tomatoes 1T balsamic vinegar 1t sugar sea salt and freshly ground
black pepper 500g fresh mussels 300g prawns 380g baby calamari tubes
and tentacles juice of ½ a lemon a handful of fresh basil
leaves, torn 500g squid-ink fettuccini
Heat the olive oil in a saucepan and sauté the onion until translucent. Combine with the crushed garlic and dried herbs, and continue to cook until the onions begin to brown. Add the tomato paste and cook for about a minute, then the white wine and allow the alcohol to cook off for a further minute. Add the tinned tomatoes and bring to a simmer. Add the balsamic vinegar and sugar, then season to taste with salt and pepper.
Add the mussels, cover with a tight-fitting lid and steam for about five minutes. Remove any unopened shells and discard them. Add the prawns and baby calamari tubes and tentacles to the sauce, and cook through for about three minutes, or until the prawns have turned pink and are firm. Add the lemon juice and basil, and check the seasoning.
Cook the pasta in boiling water according to packet instructions and drain. Serve the fettuccini with the frutti di mare sauce tossed through, and some crusty bread on the side to mop up the extra sauce.