FEBRUARY is a great month for shellfish, especially mussels and clams, which I used to make one of my favourite dishes this week, linguine marinara.
Mussels are one of the most economical and sustainable types of shellfish and are at their most succulent at this time of year so grab a bag full while they’re in peak season. They also pack a pretty decent nutritional punch – mussels are high in vitamins, minerals and iron as well as being low in fat.
Although many supermarkets do sell fresh mussels, try to buy from your local fishmonger or the fish market because you’ll probably find them to be fresher and cheaper.
When choosing mussels, avoid any with broken shells and make sure they are tightly closed. If you can buy them already cleaned and de-bearded this will save you time but if not, it’s very simple to do.
Mussels have a great meaty texture and robust flavour that compliment the richness of the garlicky tomato sauce really well. I first learnt to make this dish when I was training to be a chef in an Italian restaurant and it’s been one of my go-to recipes ever since.
This is a real five star dish and, even if you’re not a fan of shellfish, I’d defy anyone not to be tempted by the amazing aroma of this meal. It also takes very little time to prepare making it a great choice if you need a tasty, nutritious meal in minimal time.
LINGUINE MARINARA
(serves 4)
1 onion, finely chopped
3 cloves garlic, crushed
4 spring onions, finely sliced
75ml white wine
300g mussels (in shells)
100g king prawns
100g prepared squid
150g clams
400g passata
1 red chilli, finely sliced (optional)
500g linguine
3 tbsp fresh flat-leaf parsley, chopped
Olive oil
Slt and pepper
Cook the pasta in boiling, salted water according to the packet instructions.
Wash and scrub the mussels and clams, discarding any with open or damaged shells.
While the pasta is cooking, sauté the onion and garlic in a little olive oil until softened. Add the mussels, clams, king prawns, squid, spring onions and white wine then cover with a lid and steam for a few minutes until the mussels and clams start to open and the prawns turn pink. Add the passata and chilli (if using) and cook for a few minutes until heated through. Remove from the heat, season with salt and pepper and stir in the fresh parsley .
Drain the pasta and toss into the seafood sauce so that the linguine is well coated. Divide between bowls and serve.
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