Seafood with linguine
A taste of the sea on a plate
Write a review
- 100gr of clams
- 100gr of mussels
- 100gr of prawns
- 110 grms of linguine
- 1 garlic clove thinly sliced
- Slug slug of olive oil
- 1dried red chilli - chopped
- 100ml dry white wine
- Chopped sprigs of parsley
- Black pepper
- PREPARATION - First of all put the clams in cold water for about 10 minutes allowing them to release any sand .
- Clean the mussels under running cold water with a brush or simply with your fingers.
- SEAFOOD SAUCE - Put the olive oil in a large frying and add the chopped garlic and then after a minute or so add the chopped red chilli. Don’t have the heat too high as you don’t want to burn the garlic and keep stirring.
- First add the mussels and after 2 minutes add the clams.
- Cover the pan with a lid a shake vigorously until all the shells have opened.
- (Discard any that remain closed, they are dangerous to eat.)
- Finally add the prawns and after another 2 minutes add the white wine, letting it sizzle and the alcohol evaporate, leaving a delicious sauce.
- Add half of the parsley. Turn off the heat if the pasta is not ready.
- PASTA - Measure 55grms of linguine per person and cook the linguine in salted boiling water until al dente (see below), then drain and mix it with the seafood and white wine sauce.
- Add the rest of the fresh chopped parsley and black pepper on top and serve.
- Delicious with a crisp white wine. Buon Appetito.
- Al dente describes pasta, rice or beans that have been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. The term "al dente" comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness.
- Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.
- Buon Appetito!
- Sabrina 🙂
Crystal Palace Food Market https://www.crystalpalacefoodmarket.co.uk/