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This is a good dinner for 2 people

Bring to the boil a large pot of water with enough salt in it to make it taste like the Ocean. (this is for the spaghetti)

In a large, saucepan, heat up 3 table spoons of olive oil, add a handful of fresh mussels, vongole, 10 peeled fresh prawns (not cooked),

200 gr of a mixture of chopped ling fillet, Flathead and Atlantic salmon.

Gently stir-fry all these ingredients for a few minutes until slightly golden.

“Cala la pasta” (throw 200gr of spaghetti in the boiling water and stir it well) Now you have approximately 8 minutes to cook the sauce !!

Season  the sauce with a teaspoon of chopped garlic, white pepper but NO salt (seafood are already quite flavoursome) and splash it with 2/3 of a glass of white wine.

Make sure you mix it well every time you add more ingredients. Cover the pan with a dome lid and let it cook in the wine for 4 minutes.

Add diced tomatoes, fresh basil and a tiny pinch of  chopped parsley and keep it covered to slowly steam the content.

Your pasta should be ready by now so strain it but make sure you keep a mug of cooking water to help thicken the sauce with the glutinous pasta water.

add the pasta to the saucepan (now you must crank the heat to emulsify the sauce and the pasta), toss it adding enough cooking water until the sauce is thicker

Finish with some chopped parsley and fresh basil leaves, a drizzle of extra virgin olive oil.


If you have any troubles making this dish , you could always come to The guild for dinner.