Gennaro Contaldo’s Yorkshire Pasta Mezze Maniche Rigate with the ‘flavour of the sea’
Serves 2
As Gennaro cooked this dish, he spoke animatedly about his time as a boy growing up by the sea. “the sea was my swimming pool, the mountain was my back garden and the village I was born in had a lot of fisherman. The inspiration for this dish – This dish is so simple.”
Ingredients
- 200g Yorkshire Pasta Mezze Maniche Rigate
- 10g Maldon Salt
- 6 tbsp Olive Oil, plus more for drizzling
- 1/2 of a Red Chilli finely sliced
- 1 clove of Garlic, crushed
- 1/2 tsp dried Oregano
- 250g of Whole raw Prawns
- 250g of Cockles
- 250g of Mussels
- 50ml Dry White Wine
- 1 Lemon, juice only
- 1 small bunch of Flatleaf Parsley, finely chopped
- Freshly ground Black Pepper
Step by Step Instructions
Step 1
Clean the mussels by scrubbing them in cold water and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads if preferred, but leaving the tails intact.
Step 2
Bring 1 litre of water to the boil, season like the sea and add the pasta, cooking for 2-3 minutes less than instructions.
Step 3
Heat the olive oil in a sauté pan, add the chilli and garlic and sauté with the lid on for 2 minutes.
Step 4
Add the shellfish and wine, cover and leave to simmer for 2 minutes or until all the shellfish have opened up. If any remain closed at the end of cooking, discard them.
Step 5
Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice.
Step 6
Remove the pan from the heat and add the roughly chopped parsley and a generous drizzle of olive oil. Season to taste with salt and freshly ground black pepper. Add the cooked pasta, toss together. Serve immediately and enjoy.
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