Seafood and Pasta

Seafood Linguine

3 shallots, chopped
3 lg. garlic cloves, chopped
200 ml . olive oil
1 lg. cans plum tomatoes, drained & chopped
1 tbsp. tomato paste
100 ml dry white wine
100 ml Pernod or dry vermouth
a couple of saffron strings
2 tsp. basil
1/2 tsp. fresh tarragon
2 tbsp fresh parsley and chervil
salt, pepper, lemon juice
1/2 stick melted butter

1kg fresh scallops, fresh shrimp, fresh mussels cleaned, fresh clams, white fish meat cut into chunks
500g. linguine (De Cecco is best)In large pot over medium heat brown onions and garlic in olive oil until soft. Add plum tomatoes, paste, half the wine and herbs. Simmer 20 mins in covered pan, stirring occasionally until soft.Cook the pasta 12 minutes before serving, make sure it is just over al dente when taking it out.

10 minutes before serving: Add the clams and mussels first to the onion tomato mix, then the prawns and the white fish. Add vermouth and rest of wine, let everything heat up once and then leave to rest on the switched off heat for 5 minutes. Season with sea salt, pepper an lemon juice. Discard any unopened mussels. Add all the pasta to the seafood mix at once. Sprinkle parsley on top, serve while steaming hot!

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