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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.