Saturday , March 28 2020
Seafood Linguine 1

Seafood Linguine

Recipe by Amy Hare, Netherton House

Featured in Feast 20 – October 2017

SERVES 2

INGREDIENTS

For the seafood sauce
3 cloves of garlic, finely chopped
125ml of dry white wine
400g of chopped tomatoes
1 cup of bottled clam juice
400g of fresh clams, washed
400g of fresh mussels, washed
6 king prawns, peeled if preferred
a handful of chopped flat-leaf parsley
a pinch of salt

600g of linguine, dried or fresh (see pasta recipe)

For the pasta (if using fresh)
2 eggs, beaten
1/2tsp of salt (or celery salt, if available)
240g of plain flour
1tbsp of olive oil

Method

For the seafood sauce
Heat a medium size pan on a low medium heat. Melt a knob of butter, add the garlic and cook, stirring, for 30 seconds. Add the wine and tomatoes, and bring to a simmer. Cook, partially covered, for 3 minutes. Add the clams, mussels, prawns, parsley, and salt, then simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed. Put sauce to one side. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes if dried (2 minutes if fresh). Return the pasta to the hot pot. Add the sauce and let sit for 2 to 3 minutes so that the pasta absorbs some of the liquid. Heat slightly if needed and serve with a sprig of fresh dill and Parmesan (or maybe some fresh rocket)

For the pasta (if using fresh)
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Mixture should form a stiff dough. If needed, stir in olive oil (and 1tbsp of water, if needed). On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine, or by hand, roll dough out to desired thickness. Use machine or knife to cut into strips of desired width…

 

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