Brett McGregor
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Rick' s Linguine

15/5/2017

2 Comments

 
Rick's Linguine
Serves: 4  
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! 

Ingredients
     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
     300ml water
     350 linguine
     Salt
     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.

Method
  1. 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.
  2. 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.
  3. Cook the linguine in plenty of salted boiling water for 10 minutes or until al dente.
  4. 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.)
  5. Remove the lid and if necessary reduce the liquor to a sauce consistency, then season with 1/2 teaspoon of salt and pepper.
  6. Add the well-drained pasta along with the parsley and toss together well. Serve immediately
2 Comments
Pete
4/12/2017 07:33:31 pm

Love that you send the recipe, so that I may try it.
Seafood is the best dish ever.
Will keep watching programs hopefully with more recipes

Reply
Harley R link
17/12/2020 01:53:40 am

Hello mate ggreat blog

Reply



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    My inspiration for cooking and trying new flavour combinations stems from places travelled, more often than not on a shoestring budget… like most kiwi adventurers.

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  • Signed Cookbooks
  • What I'm Up To
    • Olivado Olive Oil
    • Kaipara Kumara
    • The Travelling Chef
    • Blue September
    • Allergy Awareness Week
    • Keep Calm + Learn to Cook
    • Taste of a Traveller
    • Auckland Seafood Festival
  • About Me
  • Recipes
  • Blog