I'm almost giddy with excitement over this one.
You know when you try a recipe from TV or a book but it never quite looks or taste the same?
Well this one actually does.
Based on Rick Stein's seafood linguine with a few added ingredients from myself (not something that works quite often!).
Salty, fishy, fresh and generally fantastic!
"The best seafood linguine I've ever tried" were the words of the other half (and he is a hard one to please!).
Here is how to get a taste of the seaside without leaving home.
Perfect for cosy nights in or for impressing dinner guests. A sure fire way to become a domestic goddess, or at least pretend to be one for the evening!
You are absolutely going to love this!
This recipe works best with fresh & uncooked seafood which after making this recipe, I realized is very difficult to find in the UK when you don't live near a fishmongers. Tesco is no Mercadona and although the UK is surrounded by water you don't come across fresh fish and seafood counters so often.
You are also going to need a blender to blitz and a sieve the sauce.
To make enough for two:
8 raw unpeeled prawns (frozen is fine, I used these)
A handful of squid rings, mussels & prawns (I used 1/2 a pack of this)
A handful of mussels (in their shells)
4 cloves of garlic
4 tablespoons of tomato paste (I used a tub of Cirio Tomato Paste and recommend you too)
2 tablespoons of Worcester Sauce
2 handfuls of vine or cherry tomatoes
2 handfuls of linguine pasta
Put 8 of the frozen raw prawns in a bowl and run cold water over them till they defrost. For the garlic cloves, squash them with a side of the knife, no need to peel them and roughly chop to get the most flavour out of them. Peel the prawns but don't throw away the heads or the shells!
Pour a good glug of olive oil into a big hot pan (I used a wok) and throw in the garlic, prawn heads and shells and cook until they turn salmon-y pink.
Blitz the sauce in a food processor or blender (I am using this one) then sieve it into a separate bowl so as to not get any of the shells or garlic peel in the sauce.
Wipe the stock pan clean and add some more olive oil. Fry the halved tomatoes and raw prawns (if you have raw squid rings you should add these in too) with some white wine and let simmer.
One for the pan, one for you.
Add the tomato sauce and mussels and bring to the boil until the mussels have opened (remove any that don't) and the sauce has reduced. If you have cooked frozen squid rings, mussels and prawns, add these in at the last minute so they don't go all hard and rubbery.
Drain the linguine and add to the sauce. Season with salt and pepper and toss together with the parsley.
Serve and dig in! (Try and stop yourself!)
Let me know how you get on.