Serves 6
Ready in 35 minutes
Nutritional Information
Per serving:
530 calories
Ingredients
600g raw whole king or tiger prawns, shell on
400g black linguine (made with squid ink)
1 tablespoon extra-virgin olive oil
120g cured chorizo, chopped into little cubes (not the raw or semi-raw chorizo)
2 Spanish onions, finely chopped (or any yellow or white onion if unavailable)
4 cloves of garlic, peeled and grated super-fine
A large pinch of saffron
1 large red chilli, very finely chopped
800g clams
150ml medium dry sherry, such as amontillado
A handful of coriander, chopped
Juice of 1 orange
Juice of 1/2 lemon
Salt and freshly ground black pepper
2 handfuls of flat-leaf parsley, roughly chopped
Method: How to cook flamboyant saffron seafood linguine
1. Take the head and the shell off the prawns until you reach the tail.
2. Holding on to each tail, run a small sharp knife along the spine of the prawn until you reach the thin intestinal tube, which is either clear or mud coloured. Remove this tube and set the prawns aside as you do them.
3. Cook the linguine according to the packet instructions (this will take roughly six minutes depending on the pasta).
4. Drain, splash a tiny bit of olive oil in the pan to prevent sticking, give it a stir and set aside, covered in clingfilm and a clean tea towel to keep it warm.
5. In a large (and I mean family-sized) saucepan, heat the olive oil and fry the prawns and chorizo for roughly five minutes over a high heat until really golden.
6. Add the onion, garlic, saffron, half the chilli and the clams to the pan and stir for two minutes until the onion has softened.
7. Finally, add the sherry, orange juice and lemon juice and cook, covered with a lid and over a medium heat, for five minutes until the clams are all open.
8. Taste and season before adding to the pasta and colouring it in with the parsley and the rest of the chilli.
Tips
1. The black linguine in this recipe is a personal favourite, but you could use plain linguine if you fancied it or if can't find squid ink.
2. Make sure that you don't overcook the pasta because it will lose some of its beautiful colour, as well as becoming flabby and horrible.