Linguini with seafood ~ recipe from the town of Vasto in Abruzzo, Italy ~ By Eugenio Maiale of A Tavola
1/3 cup (80ml) olive oil, plus extra to toss
4 garlic cloves, finely chopped
4 anchovy fillets
600g chopped tomatoes
250ml dry white wine
300g mussels, scrubbed, debearded
600g good-quality mixed seafood
200g peeled green prawns
6 medium whole prawns
Torn flat-leaf parsley leaves, to serve
Heat 2 tablespoons oil in a large frying pan over medium-low heat and add garlic and anchovies. Cook, stirring, for 1-2 minutes until anchovies have melted. Add tomatoes and wine and bring to a simmer, then reduce the heat to low and cook for 20 minutes until slightly reduced.
Add the mussels and prawns to the pan of sauce, cover and cook for 1 minute, shaking the pan gently occasionally. Add the remaining seafood and cook for a further 2-3 minutes until the mixed seafood and prawns are cooked through and the mussels have opened (discard any that haven’t opened after this time). Season to taste with sea salt and freshly ground black pepper.
Cook the pasta in a large pot of boiling salted water one minute less than packet instructions. Drain once cooked and toss with the seafood sauce adding parsley and 60mls of extra virgin olive oil.
Divide among bowls and serve immediately garnished with parsley leaves.