Linguine allo Scoglio
FOR THE SAUCE
1 large white onion
4 cloves garlic
5 basil leaves
50ml white wine
1 ltr passata
1tbsp olive oil
FOR THE SEAFOOD
200g King Prawns
500g Clams
2 banana shallot
3 red chilli
3 cloves garlic
1 lemon
50ml white wine
1 tbsp chopped parsley
1 punnet cherry tomato
1tbsp olive oil
METHOD
1. Start by making the base sauce by finely dicing the white onion & garlic
2. warm the olive oil in a pan and start to fry the onion & garlic then tear in the basil leaves.
3. Once the onion & garlic has become soft add the white wine & reduce it by half followed by the passata.
4. Turn the heat down to allow the sauce to simmer and reduce slightly, once it has reduced and become rich season with salt & pepper and remove from the heat
5. Next very finely dice the shallot, garlic & red chili, zest the lemon and then mix all together in a small bowl with a little of the olive oil.
6. Next cook the linguine in boiling water, strain, and cool down under cold water
7. heat the remaining olive oil in a shallow pan & add the chili, garlic, shallot & lemon mixture & fry for 30 seconds before adding the clams
8. Allow the clams to cook in the mixture for 1 minute then add the prawns quickly followed by the wine & cover with a lid.
9. When the clams have started to open add a few spoonfuls of the base sauce (add as much or little as you want depending on how you like) & the cherry tomatoes & linguine. cover with a lid again and keep shaking the pan until the pasta is covered in sauce and heated through.
10. To plate up add pasta to a bowl, squeeze of lemon & the chopped parsley
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Nicholas James
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