Prep time
5 mins
Cooking Time
35 mins
Serves
2
Ingredients
• 2kg mussels
• 1kg cockles or clams
• 600g squid*
• 150g linguine
• 1 shallot, finely diced
• 1 clove garlic, minced
• 100ml dry white wine
• Extra Virgin Olive oil
• Salt & black pepper
• Tinned chopped tomatoes
• Tomato puree
For the pangritata
- 4 slices of sourdough, grated into breadcrumbs
- Lemon zest
- Salt & pepper
To garnish:
• Handful of baby watercress or rocket
• Lemon wedges
• Freshly cracked pepper
*other seafood can be used, such as MSC-certified prawns or scallops
Method
- Cook linguine until al dente based off the packet instructions. Reserve 100ml pasta water.
- Add olive oil to a pan over medium heat. Sauté shallot and garlic in olive oil until soft. Season with a pinch of salt and pepper. Add wine, and simmer for 2–3 mins. The liquid should reduce by half.
- Add tomato puree, stir, then add tinned tomatoes. Simmer until reduced.
- While the sauce is simmering, prepare the pangritata. Roughly chop 4 slices of old bread, or blitz into breadcrumbs in a food processor.
- Add the garnish and serve straight away.