Cooking time: 40 mins
This dish was taught to me by a true legend and inspiration Rick Stein at his place in NSW - Bannisters by the sea. It takes your taste buds on an incredible journey simply by using all the flavour available from the prawn shells - it really is next level tasty!
60ml Olivado olive oil
2 cloves of garlic, no need to peel
12 medium raw prawns, peeled, shells and heads reserved
2 tbsp tomato paste
60g squid rings and tentacles
16 mussels in the shell, scrubbed
1/4 tsp chilli flakes
2 handfuls of cherry tomatoes, halved
10 turns of black peppermill
Handful of flat-leaf parsley, roughly chopped.
- Heat half the oil in a pan, add the garlic and prawn heads and shells and fry over heat for 5 minutes, turning them from time to time.
- Add the tomato paste and water, simmer with the lid on for 10 minutes, then use a stick blender to blitz the mixture. Pass through a sieve and reserve.
- Cook the linguine in plenty of salted boiling water for 10 minutes or until al dente.
- Wipe out the pan and then add the rest of the olive oil and fry the squid and prawns over a high heat for 2 minutes. Add the strained prawn and tomato stock, then the mussels, chilli flakes and cherry tomatoes. Bring to the boil with the lid on and boil rapidly for 4 minutes until the mussels have opened. (Discard any that don’t open.)
- Remove the lid and if necessary reduce the liquor to a sauce consistency, then season with 1/2 teaspoon of salt and pepper.
- Add the well-drained pasta along with the parsley and toss together well. Serve immediately