(Serves 2 – 3 persons)
220g La Molinara linguine pasta
50 ml crustacean stock (bisque)
40g cleaned fresh squid
60 g fresh sea scallops( 2 pieces)
8 pieces of vongole veraci (Carpet clams)
60 g of Scandinavian fresh salmon
60g black tiger prawns
30 g cherry tomatoes
Extra virgin olive oil, salt, pepper, rosemary, garlic
Wash the vongole veraci in cold water for 10 minutes.
Fill a large saucepan with water and bring to boil. Add the pasta and cook al dente.
While the pasta is cooking cut all seafood to same size pieces to allow for even cooking time. Pre-heat a medium sized pan and add olive oil, rosemary and one clove of garlic. Place the vongole in the pan and cover with bisque. Cover the pan with a second pan of the same size and type.
Keep on heat until the clams open. Then add squid, salmon, scallops and tiger prawns in that order. Season to taste and add a little more bisque. Keep on a moderate heat for a few minutes or until just cooked through.
Add well drained pasta, toss gently, add cherry tomatoes and drizzle with a little olive oil.
Serve in a porcelain dish.