Rosario Sartore's Linguine pescatora

Relocating the restaurant from Edinburgh’s Broughton Street to Dalry Road last year was like a breath of fresh air for me. It’s just the right size and I’m able to do so much more of what I enjoy in this smaller space. I change my menu regularly, sometimes daily, according to what I find fresh at the markets. I mainly source here in Scotland, but once a week I get a fantastic delivery of artisanal fruit ice cream, DOP cured meats and cheeses, and wine from Italy.

I’m in the kitchen on my own doing all the prep and cooking, apart from at weekends when I have the help of my young son, Santo. He is keen to learn this tough trade. But I grew up surrounded by women. My mother’s, aunties’ and sisters’ food was (and still is) a serious affair. This was instilled into me without me realising.

Going with them to the wonderful markets was the first step in the process – and perhaps the most important. The smells there were truly amazing. I watched as they touched and smelled the fresh fruit and vegetables to make sure they were getting the best. And of course, they bought fish caught right there in the Bay of Naples by local fishermen. I was a lucky boy.

They also taught me that quality, not quantity, was important. As long as you have all the right ingredients in the kitchen, you had a perfect breakfast, lunch and dinner. My favourite memories are when the whole family would get together at Easter and Christmas, and we ate traditional foods (often prepared days in advance). After our visit to church, the feast would commence – often lasting until very late in the evening. The best way to enjoy food.

This recipe for linguine pescatora is a real delight, and also quick and easy to make. It reminds me of the sea back home in Naples, and the freshness of buying fish directly from the fishermen at the port. Eat it as soon as it’s ready to enjoy it at its best.

Ingredients

• 400g linguine
• 2 whole cloves of garlic, crushed
• Small handful of flat leaf parlsey, chopped
• 2 tbsp olive oil
• 4 fresh langoustines
• 4 fresh king prawns
• 250g fresh squid
• 250g fresh mussels
• 250g Venus clams
• Small glass of dry white wine
• Small glass of fish stock
• 250g cherry tomatoes
• Salt and pepper

Serves: 4   Difficulty: Easy   Time to cook: 30 mins

Method

1 Bring a large pot of salted water to the boil and add the linguine.

2 Next, in a very large pan, heat the olive oil and gently cook the garlic, being careful not to burn it.

3 Then add the seafood, the larger pieces (langoustine and king prawns) first. Let them cook for a few minutes before adding the squid, mussels and clams. Then stir in the white wine and stock and add the cherry tomatoes. Season with salt and pepper. Cover with a lid and let cook until all the shells have opened. Discard any that haven’t.

4 Once your linguine is ready, add it to the pan and give it a good stir before dividing between four bowls. Finally, add the parsley and serve immediately.