Linguine Alla Vastese

by Katie Quinn Davies




You'll need

  • 1/3 cup (80ml) olive oil, plus extra to toss
  • 4 garlic cloves, finely chopped
  • 4 anchovy fillets
  • 600gms chopped tomatoes
  • 250ml dry white wine
  • 500g linguini
  • 300g mussels, scrubbed, debearded
  • 600g good-quality mixed seafood
  • 200g peeled green prawns
  • 6 medium whole prawns
  • torn flat-leaf parsley leaves, to serve

Here's how

  1. Heat 2 tablespoons oil in a large frypan 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.
  2. 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.
  3. 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 60 mls of extra virgin olive oil.
  4. Divide among bowls and serve immediately garnished with parsley leaves.

About the Author

Katie Quinn Davies

Katie Quinn Davies ~ originally a native of Dublin, Ireland, now based in Sydney, Australia, works as a freelance commercial photographer specialising in food and lifestyle subjects with a strong focus on the former. She also is a cookbook author and recipe writer and is a regular contributor to... Read Full Bio

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