Taking time out from his hectic schedule at Il Palazzo in Southend on Sea, chef Servet Kilic passed on this fabulous seafood recipe.

Servet believes in serving fresh, simple family food and in forming a personal connection with both the diners and the ingredients. ‘Food is all about trust’, he says, and while you’re eating, the flavour and texture of the food are the most important things in the world. This recipe for linguine pescatore should win the trust, and indeed the admiration, of all your guests, and form a focal point for the conversation.

M-x2il palazzo

Linguine pescatore

For 4-6 people:

50 ml extra virgin olive oil
2 large shallots finely chopped
4 cloves garlic finely chopped
2 medium-sized fresh chillies
500 g dry linguine pasta
20 fresh mussels
20 fresh clams
4 king prawns cut in half lengthways
4 langoustines cut in half lengthways
2 calamari tubes cut into fine strips
1 tbsp red crab meat
100 ml dry white wine
200 g cherry tomatoes finely chopped
handful chopped parsley
50 g unsalted butter at room temperature
ground black peppercorns and rock salt

Chop all the ingredients.
Put the extra virgin olive oil in a wide saucepan or frying pan. Lightly fry the shallots, garlic, fresh chillies and ground black peppercorns.
When the shallots start to change colour, add all the seafood and the wine. Put the lid on for five minutes so that the mussels and clams open.
Put the pasta on to boil.
Remove the lid from the seafood and add some water from the boiling pasta.
When the pasta is half cooked, remove it with pasta tongs and add it to the seafood.
Don’t throw away the pasta water! Continue to add it to your seafood and pasta mixture, ladle by ladle, until the pasta is al dente.
Add the tomatoes and parsley, and finally the butter. Toss and serve straight away.

Servet recommends Gavi di Gavi white wine to accompany this dish.

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