Ingredients
- 400g of Conchiglie Rigate Yorkshire Pasta
- 12 Tiger prawns, with shells and heads
- 2 cloves garlic – minced
- 400ml white wine
- 300ml water
- 1 dessert spoon tomato puree
- 300g fresh, washed muscles
- drizzle of light olive oil
- Half a red chilli – finely chopped
- Approx. 130g prepared squid, sliced into rings,
- Approx. 130g raw king prawns
- 20 cherry tomatoes, chopped in half
- Juice of a lemon
- Handful of chopped fresh parsley
- Salt & Pepper to season.
Step by Step Instructions
Step 1
Remove the shells and heads from the Tiger Prawns. Add all of the shells and heads to pan over a medium heat. Add the garlic, wine water and tomato puree and stir.
Step 2
Turn down the heat and leace to simmer with lid on for 30 minutes. Then remove all shells and heads from the stock. Leave on low heat.
Step 3
Tip in the tin of tomatoes and add a splash of water to the tin to get the remaining juices too.
Step 4
Bowl the pasta in a large pan of lightly salted boiling water for 9 mintues stirring occasionaly.
Step 5
Meanwhile, add the washed muscles to the stock and cook for 5-7 minutes. Then turn off the heat. Make sure any closed shells are discarded.
Step 6
Tip the pasta into the pan with the sauce, pour over the garlic oil pan, sprinkle in the torn basil and stir to mix thoroughly.
Step 7
Whilst the muscles are cooking, heat a large frying pan over a medium heat with a drizzle of olive oil. Add the chilli and tiger prawns and cook for 1-2 mintues before adding the squid, king prawns and cherry tomatoes. Season with salt and pepper. Cook for 3 minutes and then pour in the fish stock with the muscles.
Step 8
Allow the sauce to simmer for a minute and stir together, Add the lemon juice and half the parsley.
Step 9
Drain the pasta and mix into the sauce. Serve with remaining parsley and enjoy!
