Prawn & clam linguine
We recently got a new cookbook by Lorraine Pascale and have been impressed by the recipes so far. This one we made for Valentines Day, just the two of us with a bottle of vintage Champagne from the cellar. A very nice evening.
Linguine with prawns, clams, garlic & chilli – serves 4
- 350g dried linguine
- 3tbsp extra virgin olive oil
- 2 large banana shallots, finely diced
- 3 garlic cloves, very finely chopped
- 2 red chillies, finely chopped
- 400g raw peeled tiger prawns, de-veined
- 400g clams, washed (soak in cold water for an hour to get rid of any sand then discard any that stay open when sharply tapped)
- 150-200ml white wine
- 3 tbsp roughly chopped parsley
- 70g rocket
- 1 small lemon, cut into wedges
Cook the pasta according to the packet until al dente.
Meanwhile, heat the oil in a large saucepan, with a tight-fitting lid, over a medium heat. Add the shallots and sweat for about 10 minutes or until softened. Add the garlic and chilli and cook for another couple of minutes.
Add the prawns and cook for 1 minutes, stirring. Then add the clams and white wine, bring to the boil and cover with the lid. Cook for 4-5 minutes or until all the clam shells have opened (discard any that don’t) and the prawns have turned pink.
Drain the pasta well and tip onto the cooked shellfish and toss together. Add the chopped parsley and season.
Pile into bowls, drizzle with your best extra-virgin olive oil, scatter with rocket and serve with a lemon wedge.
(Original recipe from How to be a Better Cook by Lorraine Pascale, HarperCollins, 2014.)
Jono & Jules do food & wine 