National Geographic Traveller (UK) - Food

| Linguine with seafood

SERVES: 4 TAKES: 20 MINS

INGREDIENT­S

1kg mixed seafood, such as squid rings around 1cm thick, clams, queen scallops, mussels and raw whole king prawns

350g linguine or spaghetti

4 tbsp extra-virgin olive oil, for frying

1 garlic clove, finely chopped

½ red chilli, finely sliced handful of parsley, roughly chopped

50ml white wine

12 cherry tomatoes, halved

30g parmesan, finely grated

METHOD

Start by cleaning the shellfish. Remove the beards from the mussels and drop the clams from a height of around 15cm into a bowl one by one to check for sand — it will come out as they land, if dropped from this height. Discard any that are broken and any that are open that don’t close with a tap. Remove the tails and shells from the bodies of the prawns, leaving their heads on.

Bring a large pot of salted water to the boil and cook the pasta until it’s only just al dente. Meanwhile, heat the olive oil in a large frying pan with a lid, then add the squid and fry for 2 mins. Add the rest of the seafood, along with the garlic, chilli and parsley. Put the lid on the pan and continue to cook for around 4-5 mins, shaking the pan frequently.

When all the shells have opened, pour in the wine and let it reduce, uncovered, until the strong smell of alcohol has dissipated. Discard any unopened shellfish. Add the cherry tomatoes and a good pinch of salt.

Drain the pasta, add it to the sauce and toss, letting it cook in the juices for a couple of minutes. Divide the parmesan between four warm, shallow bowls, then top with the pasta.

Taken from The Long and the Short of Pasta by Katie & Giancarlo Caldesi (£20, Hardie Grant)