Seafood Linguini



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If there is an R in the month then apparently it’s a good time to enjoy shellfish 🦐 🐚 🦪 🦞

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I was going to make some sort of rustic fish stew and serve it with crusty bread, or giant croutons rubbed in garlic. As always I changed my mind at the last minute, both boys were home and they enjoy nothing better than a big pile of pasta with shells to get stuck into. I added fennel seeds and tarragon for a subtle aniseed flavour, but you could easily leave them out, or substitute them for flat leaf parsley.

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Serves 4

INGREDIENTS

2 small onions - finely chopped

5-6 cloves garlic - crushed

2 teaspoons of fennel seeds

1 tin of tomatoes or passata

500 grams of mussels - cleaned & de-bearded

300g raw prawns

3 raw squid - cleaned & sliced

2-3 tablespoons chopped tarragon

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300-400g dried linguini

Reserved cooking water

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METHOD

Start by sautéing the onion until soft then add the garlic and fennel seeds. Cook for a few minutes. Add the tomatoes to make a sauce and simmer with the lid on for 15 minutes.

Bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than packet instructions.

Add all of the seafood to the sauce, season, stir and place a lid on top. Cook for 10 minutes or until the shells open and the prawns are pink. Stir through the tarragon and toss with the pasta adding a little of the reserved cooking water if necessary.

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