Description
Al dente pasta and seafood make for a beautiful combination of flavours. So there is no good reason not to make this.
Ingredients
- 400 grams Linguine
- 400 grams White Fish, Cut Into 1-inch Thick Cubes
- 2 Tablespoons Olive Oil, Divided
- 1 bunch Parsley Roughly Chopped (plus Extra For Garnish If You Want)
- 50 grams Butter
- 1 whole Red Chili, Sliced
- 2 cloves Garlic, Peeled And Sliced
- ½ cups White Wine
- 2 Tablespoons Fresh Lime Juice
- 200 grams Cherry Tomatoes
- 500 grams Cooked Clams (with Shells)
- 200 grams Cooked Prawns
- Salt And Pepper, As Needed
- Extra Virgin Olive Oil, To Finish
Preparation
Put 5 litres of water in a large pot then add about 2 teaspoons of salt. Bring to a boil, then add linguini and cook for 9 minutes. When pasta has almost finished cooking, get a mug and scoop out some of the pasta water. Once pasta is cooked, drain and set aside.
Meanwhile, get a (preferably) nonstick pot or pan, and preheat on medium-high heat. Season white fish with salt and pepper. Add half of olive oil to the pan, then add fish. Cook for 2–3 minutes on one side, then cook for about 1–2 minutes on the other side. Remove from pan and transfer to a bowl or plate.
Put parsley and a pinch of salt in a mortar. With the pestle, bash or grind until parsley breaks down and starts releasing its oils. Once parsley is slightly pureed, add butter, then mash through the parsley with a fork until well combined.
Preheat the same pot you cooked the pasta in over medium heat. Add remaining olive oil. Add chili and garlic and fry for about a minute.
Add white wine and your lime juice, then simmer for a few minutes. Once wine has reduced slightly, add parsley butter and stir through until melted.
Add cooked pasta, cooked fish, cherry tomatoes, clams and prawns. Gently stir together with a pair of tongs.
Season to taste with salt and pepper. Serve on a platter, garnished with leftover parsley if you have it. Finish the dish with a light drizzle of extra virgin olive oil.
