Chef Salvatore Pepe shares his recipe for the Gulf seafood pasta which is winning fans at Mr Nick’s at Frewville and Pasadena. Salvatore uses the marinara mix which is full of fresh SA fish, prawns and calamari and he also adds mussels. He favours an organic linguine from Italy which is made with spelt flour. “The slightly nutty flavour goes really well with the seafood,” he says.
Ingredients (Serves 4)
• One packet spelt flour linguine
• 1 or 2 cloves chopped garlic
• 1 chopped fresh chilli
• Generous drizzle SA olive oil
• 1 X 420g tin Cherry tomatoes
• Half a bunch Parsley, roughly chopped
• 8 basil leaves
• 800g marinara mix with added mussels in the shell (three per person)
1. Fry the garlic and chilli in olive oil until lightly golden. Add the tomatoes and a little salt, then the seafood. Cover and cook for about 3-4 minutes or until the mussels are open. Add parsley and torn basil.
2. Meanwhile, cook the pasta in plenty of salted water until al dente (slightly firm in the middle when you bit into it). Strain well.
3. Add pasta to the sauce and let it sit for a few minutes to allow the pasta to absorb some of the sauce. Serve in warm bowls, dividing seafood evenly.