Recipe

Flamboyant Saffron Seafood Linguine Recipe

Add Step-by-Step Photos	Kerrymarie / All my dishes 2 years, 3 months ago 530 calories per serving This dish is great if you love big, colourful, flamboyant flavours but don't want to spend hours in the kitchen when cooking for dinner parties. This recipe is great fun and relies almost entirely on the quality of the i... More Prep:15m Cook:20m Servings:6	Kerrymarie
	quick seafoody colourful flamboyant

Does this look good? Yeah! / Nope

Fans

mamalou

binky67

Ingredients

600g raw whole king or tiger prawns, shell on

400g black linguine (made with squid ink)

1 tablespoon extra-virgin olive oil

120g cured chorizo, chopped into little cubes (not the raw or semi-raw chorizo)

2 Spanish onions, finely chopped (or any yellow or white onion if unavailable)

4 cloves of garlic, peeled and grated super-fine

A large pinch of saffron

1 large red chilli, very finely chopped

800g clams

150ml medium dry sherry, such as amontillado

A handful of coriander, chopped

Juice of 1 orange

Juice of 1/2 lemon

Salt and freshly ground black pepper

2 handfuls of flat-leaf parsley, roughly chopped

Directions

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.

Recent Gawkers