Linguine Marinara
serves 2
Ingredients:
10 prawn cutlets (green)
150g snapper
150g squid tentacles
2 blue swimmer crab claws
6 black mussels
14 vongoli
2 roma tomatos, diced
1/2 bunch flat leaf parsley
1 bunch basil
1 red capsicum
6 fresh mint leaves
1 birdseye chilli, sliced
1 teaspoon crushed garlic
30ml white wine
40ml olive oil
1/2 red onion, sliced
400ml napolitana sauce
50ml fish stock
sea salt
cracked black pepper
Linguine for 2
Method:
To start the dish, we will ensure that the vongoli don't contain any sand. To do this immurse the vongoli in cold water with a fair pinch of salt, after 15 minutes the vongoli will slightly open and spit out any sand they may contain. Now strain the water from them and they are ready. Now cut the top and bottom from the capsicum and discard them. Pull the seeds from the middle and slice the rest. Sprinkle the capsicum with a small amount of oil and roast in the oven at 225 degrees for about 10 minutes. Allow them to cool.
Put a large frypan on a medium heat with half of the olive oil in it. When the pan is hot add the onion, garlic and chilli. Allow this to cook for 1 minute before continuing (be careful not to burn the garlic).
Add the crab claws, vongoli, prawns and diced snapper to the pan. Cook this for 2 minutes and then add the squid tentacles. Now shred all the herbs roughly with your hands and add to the pan along with the mussels. After the mussels add the roasted capsicum and diced tomato. Allow this all to cook for 2-3 minutes or until the bottom of the pan gets a light brown colour to it. Now pour the white wine in along with the fish stock.. . While all this is happening you should have a pot of salted water boiling ready to cook the pasta in. Start cooking your fettucine at this point. Cook the seafood for a further 2 minutes before adding the napolitana sauce. Season well. Allow the entire sauce to cook for a further 3-4 minutes or until the sauce is sufficiently thick. Add the cooked Linguine and the other half of the olive oil to the seafood and toss well. Serve it in a bowl with the crab claw perched on top and a fresh basil leaf (Traditionally seafood pastas are not served with parmesan).
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