FRUTTI DI MARE WITH SQUID-INK FET­TUC­CINI

Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

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

Serves 4

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.

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