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Flamboyant saffron seafood linguine Recipe

Ingredients

How to make it

  • Take the head and the shell off the prawns until you reach the tail.
  • Holding on to each tail, run a small sharp knife along the spine of the prawn until you reach the thin intestinal tube, which is either clear or mud coloured. Remove this tube and set the prawns aside as you do them.
  • Cook the linguine according to the packet instructions (this will take roughly six minutes depending on the pasta).
  • Drain, splash a tiny bit of olive oil in the pan to prevent sticking, give it a stir and set aside, covered in clingfilm and a clean tea towel to keep it warm.
  • In a large (and I mean family-sized) saucepan, heat the olive oil and fry the prawns and chorizo for roughly five minutes over a high heat until really golden.
  • Add the onion, garlic, saffron, half the chilli and the clams to the pan and stir for two minutes until the onion has softened.
  • Finally, add the sherry, orange juice and lemon juice and cook, covered with a lid and over a medium heat, for five minutes until the clams are all open.
  • Taste and season before adding to the pasta and colouring it in with the parsley and the rest of the chilli.

People Who Like This Dish 4
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    " It was excellent "
    mamalou ate it and said...
    This sounds wonderful!
    Was this review helpful? Yes Flag

The Cook

kerrymarie Somerset, GB

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