Rosario Sartore's linguine pescatora
Recipe: linguine pescatora
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.
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.