Food

Seafood linguine ingredients 60ml olive oil 10g/2 cloves garlic, crushed, no need to peel 12 medium raw prawns, peeled, shells and heads reserved 2 tbsp tomato paste 300ml water 350g linguine Salt 60g squid rings and tentacles 16 mussels, in the shell, scrubbed tsp chilli flakes 2 handfuls cherry tomatoes, halved 10 turns black peppermill Handful flat-leaf parsley, roughly chopped method 1 Heat half the olive oil in a pan, add the garlic, prawn heads and shells, and fry over a high heat for five 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 themixture. Pass through a sieve andreserve. 3 Cook the linguine in plenty of salted boiling water for 10 minutes or until al dente. 4 Wipe out the pan, then add the restof the olive oil and fry the squidand prawns over a high heat for two minutes. 5 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 four minutes until the mussels have opened. (Discard any that dont open.) 6 Remove the lid and, if necessary, reduce the liquor to a sauce consistency, then season with half a teaspoon of salt and the pepper. Addthe well-drained pasta, along with the parsley, and toss together well. Serve immediately