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Three
fish Linguine
I
cooked this for a collection of friends last summer. Its
worth making if only for the sauce that you are left
with in the bottom of the serving dish. This recipe
makes loads so adjust the amounts accordingly.
You
need - for 6 as a main course
500g linguine
2 dozen large prawns shelled
2 dozen squid rings
500g fresh mussels showered and shaved, (see
moules marinere)
1 red onion finely chopped
2 cloves of garlic crushed
2 plum tomatoes finely copped
1 large stick of celery finely chopped
1 glass of white wine
handful of chopped parsley
juice of half a lemon
olive oil
salt and pepper
Put
on a pan of salted water and cook linguine according to
package instructions. If you are using fresh pasta, put
in at the same time you add the fish.
In
a very big saucepan or wok, fry the onion, celery, and
tomatoes in olive oil, with a little seasoning. Once
browned add the garlic, cook for a further minute.
Next tip in the wine and lemon juice. Straight
away add the mussels, with the prawns and squid on top.
Put on a lid and allow to steam for 4-5 minutes, by
which time the mussels should be open (remember to
discard any that don't open), and the other fish should
be cooked.
Squid is particularly nasty when overcooked, it turns to
elastic bands, so try to avoid this.
Drain the pasta drizzle with olive oil and add to the
fish pan. Mix together and serve straight from the pan
or from a large heated serving dish.
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