A luxurious pasta dish that we always make with way too much seafood!
- Palourde clams
- Prawns shell on
- Bay leaves
- Can of san marzano tomatoes
- Red wine vinegar
- Pinch of sugar
- White onion
- Unwaxed Lemon zest
- Noilly Prat
- Parmesan (optional)
- Sweat finely diced onion in olive oil.
- Add the tomatoes, a splash of red wine vinegar and literally a pinch of sugar (san marzano tomatoes are already very sweet.)
- Then add a pinch of salt and bay leaves.
- Simmer for about 1 hour until the colour deepens and it tastes divine.
Make prawn stock
- Peel and de-vein the prawns and make a stock from heads and shells.
- Butterfly the prawns and set aside.
- Key here is to hard-fry the shells first, before adding stock veg and a splash of white wine. Once alcohol has burnt off add water to cover.
- Now shmoosh everything with a potato masher to extract all the prawny goodness.
- Strain through a chinoise.
- Get a saucepan fiercely hot, throw in the clams.
- Then add 1 glass of white wine and 1/4 glass noilly prat (optional).
- Cool for as little time as possible for clams to open. You want them as underdone as possible but need to make sure they have opened.
- Once the clams are beginning to open strain them and return the winey juice to saucepan and put back on the heat.
- Separate those clams that have opened from those that haven’t.
- Return those that haven’t to the boiling liquid. Give it a couple of minutes and re-strain and discard any that haven’t opened by that point.
- TIP although essential to discard unopened clams/mussel etc, as a dead one will make you really sick, it is the Beetle’s view that on first cooking a bunch don’t open because they haven’t got round to it yet, but if you keep cooking the whole lot until they’re all open, the early adopters will have got chewy!
- Gather and set aside the clam meat; discard the shells.
- Now strain the clam cooking liquor. Discard the grit that will have formed at its base.
- Now add the clam liquor and prawn stock to the tomato sauce and reduce at a medium heat until nice and “saucy”.
- Add a big old spoonful of mascarpone and zest of the lemon.
- Season with plenty of black pepper and check for salt, acknowledging that you’ll add some of the salted pasta water later.
- Finally, if you’re concerned that you’ve been looking too good in swimwear, throw in a chunk of decent butter.
- Grate Parmesan, pull off basil leaves and chop dill.
- Get large pan of heavily salted water to the boil for the pasta.
- Have your fishmonger clean the squid (if you can’t get cleaned, YouTube it – it’s a satisfying process).
- Cut tentacles into manageable-to-eat sections.
- Cut body into thick rings. Then open each ring into a fat strip.
- Lightly score (diamond pattern) the strips.
- Get the frying pan fiercely hot. The frying pan needs to be big enough to hold the whole finished dish. Use your biggest.
- Add a little olive oil (to avoid burning/bitter taste get ingredients in quickly).
- Now you want to sear the squid in a super hot pan in a single layer… NEVER over crowding the pan.
- Basically you want to colour but under cook this stuff and finish it in the sauce. In and out then into a cold holding dish.
- With the prawns follow the same process.
- Once the seafood is seared and removed from frying pan, pour the reserved sauce into to the pan, incorporating all crusty goodness into the sauce.
- With pasta, it needs a little bite and you want to finish in the sauce to absorb the flavour.
- Boil pasta for a couple of minutes less than al dente.
- Reserve a cup of cooking water, drain pasta and then add pasta to the frying pad of sauce on the heat.
- Add the cooked seafood, dill, basil, some parmesan and get it all hot but not much more. Add a little of the reserved pasta water just to loosen things off.
- Then serve with additional sprinkle of parmesan and splash of olive oil.