Sometimes food needs to be speedy. When you are pushed for time but still want to enjoy something truly tasty nothing beats a simple spicy seafood pasta recipe. Just about all the ingredients are pretty flexible, so use up what you have in the freezer, fridge or cupboards, or follow my most commonly created dish below:
Recipe: Spicy Tiger Prawn Linguine Recipe
Summary: Simple, healthy and good enough for a dinner party!
- 800g shell on raw tiger prawns, langoustines or other large crustations
- 500g dried linguine (if you want to make it yourself you’ll need a pasta maker machine)
- Olive oil
- A few spring onions / scallions, roughly chopped
- 1 red pepper roughly diced
- 2 cloves garlic crushed
- A few sliced red chillies (or a teaspoon of dried chilli flakes
- A handful of cherry tomatoes or a couple of large tomatoes roughly chopped (don’t worry about the skins unless you’re having a food critic over for supper)
- Lots of freshly milled black pepper
- Juice of one lemon
- Small glass of dry white wine
- Large bunch of fresh basil, coriander or parsley roughly chopped (or torn if you really think it makes a difference)
- Get the water on to boil the pasta and heat up a wok or very large deep frying pan.
- Cook your pasta to your liking and as it gets on to the boil begin your seafood “sauce”.
- Fry the red pepper and spring onions on a medium to high heat. Once you see some oil running from the peppers and the spring onions are beginning to char a little add the garlic, chili and a good grinding of fresh black pepper.
- Once you get a whiff of garlic its time to throw in the prawns, lemon juice, tomatoes and wine. Let this all bubble away till the prawns are cooked through and the sauce is reduced down which should only take 3 or 4 minutes.
- Throw in your fresh herb of choice (we like lots of basil) and give it all a good stir.
- Now your pasta should be done so drain that and pop it into a large serving bowl (or the wok if you’re not so fussy) and mix up with the prawny sauce.
- That’s it, sprinkle on a little more fresh basil and take to the table.
- Let everyone serve themselves and provide plenty of extra bowls and napkins for all the prawn shells and sticky fingers.
Mussel Pasta Variation
If using mussels instead you will add a little time to the recipe (but not much). Just clean and debeard the mussels and pop into a large hot pan with a lid and a splash of wine. Leave for 3 to 4 mins shaking regularly over a high heat till opened. Then just pop the mussels and their strained juice into the recipe above after point 4 when the alcohol had evaporated from the wine (you can tell because when you take a sniff of the pan no alcohol will burn your nose).Cuttlefish Pasta Variation
Cuttlefish is very tasty but it needs to either be cooked very quickly or very slowly. I prefer the slow method that reduces it to a sweet and soft wonderful thing. So for this type of pasta recipe I would simply make a slightly wetter sauce with the addition of a few more tomatoes and cook slowly with a lid on for around 45 minutes to an hour at stage 4. It’s not quick but its easy and tastes divine.Squid Pasta Variation
When using squid I tend to go for smallish specimens. Once cleaned and skinned I toss them in olive oil and black pepper. Then fry these in a very hot cast iron skillet (or other heavy based frying pan or griddle) for 3 minutes or so, turning regularly with tongs till charred all over and opaque. If small I keep them whole, but for larger squid slice into rings or open out flat and chop into smaller squares (they will then cook far more quickly so watch them closely and taste test regularly). I would then simply add the cooked squid to sauce near the end. When using green vegetables such as beans just chop into small dice and add them to the sauce along with the tomatoes.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Culinary tradition: Italian