Rick Stein’s Seafood Linguine

Serves: 4  Cooking time: 40 mins

600ml Olivado Olive Oil
10g/ 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
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.

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