LINGUINI WITH FRESH SEAFOOD, PARSLEY AND HERBS

 This is an easy pasta dish that incorporates seafood with fresh ingredients. It’s light, tasty and perfect for the warmer months.  Dennis Leslie, Hilton Adelaide 

 

 Serves 4 

Ingredients

  • 500gm Packet Linguini 
  • 250gm Spencer Gulf King Prawns Peeled and deveined 
  • 500gm Mussels 
  • 450gm Calamari Cleaned and Scored on the inside, cut into cubes 
  • 1 Brown Onion Finely Diced 
  • 4 Cloves Garlic Finely Minced 
  • 2 Large Red Chillies Deseeded and Sliced 
  • 400ml White Wine 
  • 6 Tomatoes Deseeded and Diced 4mm square 
  • 80gm Butter 
  • 1 Bunch Parsley Finely Chopped 
  • Basil 
  • Extra Virgin olive Oil 
  • Sea Salt 
  • Cracked Black Pepper 

Method: 

1. Take about 6 litres of water to boil with about 4 tablespoon of salt in it. Once boiled, separate the pasta into the water, making sure the water is always “moving” to avoid the pasta from sticking together. 

2. Whilst that is going, heat up a large pan with a tight fitting lid (or pot), large enough to fit 4 serves of cooked pasta on medium high heat. 

3. Once the pan is hot, add the mussels and closely followed by the white wine. Put the lid on and allow the mussels to steam open. 

4. Once opened, strain the mussels reserving the liquid. Allow to cool slightly and pick the mussels meat out if you prefer. 

5. Heat up the same pan and add olive oil. Once really hot, add oil then calamari and sauté really quickly, followed by the Spencer Gulf King Prawns. Slightly brown on high heat and then set aside 

6. Heat the same pan up for the third time on medium heat and add oil, onions, garlic and chilli. Sauté until the onions clear and the ingredients are aromatic. 

7. Add the tomatoes and toss through, followed by all the seafood. 

8. Add reserved mussel liquid and butter and bring to a slight boil. 

9. By this time the pasta should be al dente or it has a little bite/resistance to it, but no crunch. 

10. Strain pasta and add to the sauce. Toss through until evenly coated and season with black pepper and sea salt. Add the chopped parsley and ripped basil. 

11. Divide into four serves and drizzle extra virgin olive oil. 

Recipe kindly supplied Spencer Gulf King Prawns.

 

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