Seafood linguine

Wow, just wow. This is simply, positively, absolutely the best pasta dish I have ever had (although there will always be a special place in my heart for macaroni cheese). I’m not sure I can quite capture in words my happiness and excitement over how amazing this pasta dish tasted. I’m a seafood fan, and pasta also tends to go down quite well with me. In fact, I’m starting to think I may have a pasta version of the ‘dessert stomach’, you know, that space where you somehow manage to find room for a dessert when really you are already completely full? Provided the pasta dish is good enough, it is not unknown for me to put away a third helping into what is normally a stomach that struggles with overly large portion sizes.

The prawns we’d bought from the fishmongers were fantastic: big, fat, flavoursome.  The recipe also called for squid, prompting mother to exclaim, ‘Ohhh, I don’t think I like squid. It’s always too rubbery!’.  This was the first time I’d ever cooked squid, so was a little apprehensive about it turning out ‘too rubbery’. The pasta sauce, or perhaps more of a dressing, was packed full of herbs. We didn’t have all the ones the recipe called for, so used what we had to hand, possibly a slightly peculiar mix, but the end result was still fantastic. Juicy prawns, slightly chewy (but not rubbery!) squid and silky pasta, all tossed in the most amazing herby, vibrant sauce. I want to eat this again, and again, and again and…

Seafood linguine (adapted from Bill Granger’s Every Day)

Serves 2

  • 175g linguine
  • 2 tbsp olive oil
  • 300g raw king prawns, peeled, de-veined and halved widthways
  • 150g squid, cleaned and cut into thin strips
  • 1 garlic clove, peeled and crushed
  • small handful mint or coriander leaves
  • small handful basil leaves
  • large handful parsley
  • 1 tbsp salted capers, drained and rinsed
  • 2 tomatoes, roughly chopped
  • pinch chilli flakes
  1.  Place the linguine in a large saucepan of slightly salted boiling water and cook as per packet instructions. Drain thoroughly once cooked and return to the hot pan (off the heat).
  2. Whilst the pasta is cooking, heat 1 tbsp of the oil in a frying pan over a moderate heat. Fry the garlic for 30 seconds until just starting to soften, then add the prawns and squid. Cook, stirring, until the prawns have turned pink and are just cooked through. By this point the squid should also be cooked. Remove the pan from the heat.
  3. Place the herbs, capers, tomatoes, chilli flakes and the second tablespoon of oil in a mini food processor and blend to a smooth paste. Season with sea salt and ground pepper.
  4. Add the garlicky prawn and squid mix, along with the herby dressing to the pan of drained pasta and toss well to coat. Serve straight away.
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