Linguine marinara
By: Ed Baines From: Cupid's Dinners
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Linguine marinara
- Prep time:
- 25 mins
- Cook time:
- 1 hrs 10 mins
- Serves:
For a true taste of Italy try this recipe from Ed Baines for noodles served with a medley of seafood in a tasty tomato sauce
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Ingredients
- 8 tbsp Olive oil
- 115 g tinned clams, strained
- 115 g live Mussels, cleaned
- 115 g cooked peeled Prawns
- 4 langoustines
- 1 squid tube, sliced into rings
- 2 Lemons, grated zest and juice of
- bunch of flat leaf Parsley, chopped
- 2 cloves Garlic, chopped
- 1 red Onion, chopped
- 2 Carrots, finely chopped
- 2 stick Celery
- 2 tinned anchovies
- 200ml dry White wine
- 600ml fish stock
- 1 tin tinned chopped tomatoes
- black pepper
- 400g dried Linguine
Method
1. Heat 6 tablespoons of olive oil in a large casserole dish. Add the clams, mussels, prawns, langoustines and squid. Fry for 5 minutes. Using a slotted spoon transfer the seafood to a bowl, tossing with the parsley and lemon zest. Discard any mussels that have not opened.2. Add the garlic, onion, carrot and celery to the casserole dish. Cook for 4 minutes, stirring now and then. Add the anchovy fillets and cook for 1 minute. Add the wine. Cook over brisk heat until reduced by half.
3. Stir in the fish stock and pureed tomatoes. Cook gently for 30 minutes. Mix in the cooked seafood and lemon juice. Season with salt and freshly ground pepper.
4. Bring a large pan of salted water to the boil. Add the linguine and cook for 7 minutes, until al dente. Drain.
5. Mix together the linguine and the seafood sauce. Stir in 2 tablespoons of olive oil. Serve.
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Latest Comment
This is a great recipe. I have made it twice and everytime a success.