Hamlyn All Colour Cookbook: 200 Fast Pasta Dishes by Hamlyn

Author:Hamlyn
Language: eng
Format: epub
Publisher: Octopus

linguine with seafood

Serves 2

Total cooking time 20 minutes

3 tablespoons olive oil

2 garlic cloves, sliced

1 red chilli, deseeded if liked, and finely chopped

75 ml (3 fl oz) dry white wine

250 g (8 oz) tomatoes, deseeded and chopped

500 g (1 lb) mussels, debearded and cleaned

200 g (7 oz) linguine

handful of flat leaf parsley, chopped

salt and pepper

Heat the oil in a large saucepan, add the garlic and chilli and cook for a few seconds until beginning to colour. Pour in the wine and cook for a couple of minutes until the mixture is reduced by half. Stir in the tomatoes and cook for a further 5 minutes, adding a little water if needed.

Add the mussels to the pan, cover with a lid and cook for 5 minutes, shaking occasionally, until the mussels open. Discard any that remain closed.

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to packet instructions until al dente. Drain, toss through the mussel sauce and season. Scatter over the parsley and serve immediately.

For Cajun-style seafood linguine, heat a little olive oil in a frying pan, add 150 g (5 oz) sliced smoked sausage and fry until golden. Add 1 chopped onion and cook until softened. Stir in 2 crushed garlic cloves and 1 teaspoon Cajun seasoning. Pour over a 400 g (13 oz) can chopped tomatoes and simmer for 20 minutes. Add the mussels, prepared as for Linguine with seafood, and continue as above. Total cooking time 30 minutes.

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