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Seafood Linguine
Ingredients
For the Pasta:
● Linguine pasta: 160g
● Prawns: 120g
● Calamari: 120g
● Hokkaido scallops: 30g
● Mussels: 120g
● Chopped onion: 1tsp
● Garlic anchovy salsa verde: 2tsp
● Chopped parsley: 2g
● 1 lemon
● Salt and pepper to taste
Garlic Anchovy Salsa Verde:
● Confit garlic: 600g
● Anchovies: 400g
● Parmesan: 200g
● Lemon: 1
● Olive oil: 200g
The Anam Chef Chan Kit Yeng
Method:
Prepare the Salsa Verde:
- Finely chop the confit garlic, anchovies, Parmesan, and lemon.
- Mix all ingredients with olive oil until well combined.
Cook the Pasta:
- Cook the linguine in a pan of salted water until al dente, about 15 minutes.
Prepare the Seafood:
- Heat the oil in a large frying pan.
- Sear the scallops for 20 seconds on each side.
- Add the chopped onion and fry until tender and starting to brown.
- Add the remaining seafood to the pan and season with salt and pepper.
- Cook the seafood until golden brown.
- Add 20ml of dry white wine to deglaze the pan and remove the seafood smell.
Combine and Finish:
- Add the cooked pasta, garlic anchovy salsa verde, 2tsp of pasta water, chopped
parsley, lemon juice, and lemon zest to the pan.
- Cook until the liquid thickens and coats the pasta.
Serve:
- Transfer the pasta to a platter.
- Top with the seafood.
- Garnish with a slice of lemon and lemon zest.
- Serve immediately. VNS
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