Wednesday, June 10, 2020

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

THIS pasta is the essence of summer in a bowl. It has a really light sauce just from fresh tomatoes and white wine stock. The sauce lets the lovely flavours of seafood shine through. The perfect pasta to serve here is spaghetti or linguine, but if you prefer a short pasta then penne is also delicious. The key is really fresh seafood and overripe tomatoes. If you manage this then you can’t go wrong.


Serves 4

500g mussels, cleaned

8 large raw tiger prawns

4 large langoustines

2 frozen squid tubes, thawed and sliced into rings

125ml white wine

4 garlic cloves, crushed

4 plum tomatoes, deseeded and diced

1 red chilli, slices thinly

500g linguine or spaghetti

Extra Virgin olive oil

Salt and freshly ground black pepper

Freshly torn basil leaves


Rinse all the seafood under cold running water, and de-vein the prawns by removing the black line from under the flesh by gently running a knife down the black line and pulling out the black line and discarding.

Place the mussels, langoustines and white wine in a pot and turn on a high heat with the lid on. Cook for 5 minutes until all the mussels have opened. Remove the mussels and langoustines with a slotted spoon, leaving the cooking liquor in the pan. Check the mussels to make sure that they have all opened and discard any that remain closed. Set the mussels and langoustines aside.

Pour the liquor into a jug and set aside. Heat 6 tablespoons of olive oil in the pot and add the garlic and tiger prawns. Cook until the prawns have turned pink on both sides, then add the squid, langoustines and tomatoes and stir gently to combine. Cook for 3-4 minutes and then add the chilli and the reserved cooking liquor. Season with salt and pepper and set aside.

Meanwhile, cook the pasta in a large pot of boiling and salted water according to the time on the pasta packet.

Drain well, keeping 2 tablespoons of the pasta cooking water, and add the pasta and water into the seafood sauce. Turn the heat to high, add the cooked mussels and mix well adding the basil just as it is all hot and you turn off the heat.

Tip the seafood spaghetti into a large serving bowl and drizzle with extra olive oil to serve.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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