Prep 20 mins
Cook 0 mins
Straightforward and very tasty. Great for dinner parties, where you can present it beautifully in individual servings, or as a "help yourself" in a big bowl. Don't worry about what seafood you can get; quite often, I make this just with mussels and clams if it's just for a midweek meal for two.
- 450 g linguine
- 400 g small mussels, cleaned and debearded
- 400 g clams, washed
- 200 g small raw prawns, in shells
- 4 uncooked crayfish
- 50 ml dry white wine
- 450 g cherry tomatoes
- 120 ml olive oil
- 5 garlic cloves
- 1 pinch dried chili pepper flakes
- 3 teaspoons chopped fresh parsley
- Bring the white wine to a boil in a large pan, then add the clams and mussels. Cover and cook for 2-3 minutes.
- Remove shellfish as they open and place in a colander over a pan. Sometimes they are a bit stubborn and need a few more minutes.
- After all of the fish have opened that are going to, discard any which are still closed, and pour the remaining contents of the pan into the collander. Retain the juices.
- Squeeze the tomatoes to remove most of the juice and seeds, then roughly chop.
- Put the pasta in a large pan of well-salted water and cook until al dente.
- Meanwhile, put the cold oil and garlic in a large pan and slowly heat until it begins to sizzle. Add the chilli and tomatoes and simmer for 5 minutes.
- Add the wine from the mussels.
- Boil and simmer until it thickens slightly.
- Stir in the crayfish and stir until they turn pink.
- Add the prawns and simmer for a further 2-3 minutes.
- Add the shellfish and parsley, and stir until heated through.
- Season with salt and freshly ground black pepper and mix into pasta.
- Arrange the crayfish on top and serve with lemon wedges, if desired.