Seafood Linguini with Amalfi Lemon Pangritata

Mon, 21 February 2022

Chef: Niall Sabongi  

If you really want to elevate the dish a splash of shellfish stock will really help with this and I’ve included this in the recipe below.

 

INGREDIENTS

(Serves 4)

200g small clams (Plourde’s, or carpet shell are ideal)
100g Mussels
200g Gambas
16 Dublin bay Prawns
100g Italian cherry tomatoes
350g spaghetti (dried)
30g butter
Best quality Italian Olive Oil
3 fat cloves of Irish garlic, finely sliced as thin as possible
Pinch of dried red chilli
100ml dry white wine ( one that you would drink )
Hand full of torn Basil Leaves
Bunch of flat-leaf parsley, roughly chopped

METHOD

1. Rinse the clams and mussels in cold running water

2. Put the pasta into a large pan of salted boiling water and cook for a couple of minutesunder the recommended time, until nearly done.

3. Meanwhile, put half the butter and all the olive oil in a large pan over a medium heat and soften the garlic and chilli.

4. Half and add your tomatoes

5. Add the drained clams, and turn up the heat. Pour in the wine, cover and leave for couple of minutes until most of them have opened.

6. Drain the spaghetti and add to the pan along with the remaining butter. Toss well and leave for a minute, then stir through the chopped parsley and basil leaves

7. Adding a little of the pasta water will help the sauce form

8. Top generously with your Pangritata

Quick shellfish stock
Before you throw away all of those Prawn shells, consider making a shrimp stock with them. Shrimp stock adds extra flavor to your seafood dishes, maintaining a seafood flavor (vs. the addition of chicken or vegetable stock)— So, next time you're peeling prawn save the shells and make this quick and easy stock. The recipe is for using shells

Ingredients
1 tablespoon vegetable oil
Shrimp shells from 1 pound of shrimp
1 1/2 cups water
Salt to taste
½ shallot
3 cloves garlic
Tablespoon of tomato puree

Steps to Make It

1. Heat oil in a large skillet or wok over medium-low heat.

2. Toast off shells under grill for 5 min

3. Add the prawn shells and toss well.

4. Add garlic and shallot

5. Allow the shells to cook 2 to 3 minutes, stirring often.

6. Add the water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavour. Simmer 5 to 7 minutes.

7. Blitz all together

8. Pour the stock through a mesh strainer into a saucepan, pressing down on the shells until all the liquid is extracted