Spaghetti with Mussels, Tomato Sauce & Pesto

Spaghetti with Mussels, Tomato Sauce & Pesto

This pasta dish is absolutely delicious, the mussels, tomato sauce and pesto compliment this dish perfectly.

Serves 4

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients

For the pesto

60g fresh basil leaves

50g pine nuts, toasted

50g parmesan, grated

1 clove of garlic, peeled

75ml extra virgin olive oil

For the mussels & tomato sauce

3 tbsp olive oil

1 onion, finely chopped

1 stick of celery, finely chopped

2kg mussels, cleaned, beards removed (discard any mussels that stay open after rinsing)

150ml oz white wine

2 garlic cloves, peeled & finely chopped

800g canned tomatoes

6 fresh basil leaves (plus a few extra for serving)

Salt & pepper freshly ground

400g spaghetti, cooked as per packet instructions

Method

1.    For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a puree.  Add the olive oil and continue to blend until you have a paste.

2.    For the mussels and tomato sauce, heat 1 ½ tbsp of oil in a large frying pan with a lid.  Fry the onions and celery until softened, 1-2 minutes.  Now add the wine and mussels and cover with the lid, cook for 2-3 minutes until the mussels have opened.

3.    Empty the mussels into a colander, reserving the cooking liquid in a bowl.  Discard the shells from half of the mussels and set aside.

4.    Return the large frying pan to the heat and add 1 ½ tbsp of olive oil.  Add the garlic and fry for 30 seconds.  Add the cooking liquid, tinned tomatoes and basil and bring to the boil and then simmer for 10 minutes or until the sauce has reduced by one third.  Season to taste and stir in all the mussels.

5.    Meanwhile, bring a large pan of salted water to the boil and add the spaghetti and cook as per packet instructions, then drain.

6.    Stir in the pasta into the mussels and tomato sauce.

7.     To serve, spoon the linguine and mussels onto four plates and top each with a spoonful of pesto and a few basil leaves.  Enjoy!

Seafood & Chorizo Spaghetti

Seafood & Chorizo Spaghetti

A wonderfully delicious pasta dish full of flavour & freshness – my boyfriend’s favourite!

Serves 2

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

250g dried spaghetti

 2tbsp olive oil

2 garlic cloves, peeled & finely chopped

2 red chillies, finely chopped

150g chorizo, chopped into bite sized pieces

200ml dry white wine

2tbsp tomato puree

1 lemon, juice & zest

250g raw king prawns

400g mussels, cleaned

25g butter

Freshly ground pepper& salt

Small handful of fresh parsley, finely chopped

Method

1.    In a large pan of salted water cook the spaghetti until al dente.

2.    Meanwhile in a large frying pan heat the olive oil and then add the garlic, chillies and chorizo and cook for 2 minutes.

3.    Now add the wine and tomato puree and simmer for a few minutes until the sauce reduces slightly.

4.    Add the prawns and mussels, cover with a lid.  Shake the pan regularly and cook until they are cooked through, approximately 4-5minutes.

5.    Drain the pasta and add to the frying pan with half of the rocket, lemon juice and butter.  Mix through until the pasta is fully coated and the rocket has wilted, season to taste.

6.    To serve, divide between two warmed plates and top with lemon zest and a sprinkling of parsley, enjoy!

Crab Tart with Leeks & Gruyere Cheese

Crab Tart with Leeks & Gruyere Cheese

This absolutely delicious tart can be served as a main or as a brilliant starter.  This is perfect for entertaining and can be made in advance!

Serves 6

Prep time: 15 minutes

Cooking time:  1 hour 5 minutes

Ingredients

1 x 375g pre-rolled short crust pastry

2 eggs

3 egg yolks

150ml double cream

2 tbsp olive oil

2 leeks, finely sliced

4 spring onions, finely sliced

½ tsp cayenne pepper

200g white crabmeat

100g brown crabmeat

80g gruyere cheese

Sea salt & Freshly ground pepper

Preparation method

1.  Roll out the pastry on a lightly floured surface to a large round, enough to line a 20cm round shallow tart tin, with removable base, leaving some excess pastry over hanging the rim. 

2.  Preheat the oven to 180°C/Gas mark 4.  Line the pastry with baking paper and baking beans and blind bake for 15-20 minutes until the sides are set and lightly golden.  Remove the paper and the beans, brush the pastry with 1 beaten egg yolk.  Place in the oven for a further 5-10 minutes.  Remove from the oven, whilst warm, cut off the excess pastry to level the rim of the tin, allow to cool.

3.  Meanwhile, whisk the eggs, egg yolks and cream together.

4.  In a large frying pan heat the olive oil and gently fry the leeks and spring onions until softened.  Season with salt, pepper and cayenne pepper, set aside to cool.

5.  Place the leek mix into the egg mix with the crab and cheese, mix well and pour into the cooled tart case.  Place the tart onto a baking sheet and place into the oven for 45 minutes or until the filling is firm.  Serve with salad, Panzanella Salad goes perfectly (click here for the recipe).  Enjoy!

Scallops with Squid-Ink Spaghetti

Scallops with Squid-Ink Spaghetti

A very simple, quick & easy but extremely delicious seafood pasta dish!

Serves 2

Prep time:  5 minutes

Cooking time:  15 minutes

Ingredients

200g squid-ink spaghetti or normal spaghetti

2 tbsp olive oil

200-250g scallops

1 tsp curry powder

2 garlic cloves, peeled & finely sliced

1 red chilli, deseeded & finely chopped

250ml dry white wine

40g butter

½ lemon, juice only

Small handful of flat leaf parsley, finely chopped

Freshly ground pepper

Preparation method

1.  In a large pan cook the pasta in lightly salted water until al dente.

2.  Meanwhile, in a large frying pan heat 1 tablespoon of olive oil.  In a small bowl toss the scallops in the curry powder and then add to the pan searing the scallops on each side for 1 minute, remove and set aside.

3.  Add the remaining oil to the frying pan on a low-medium heat and add the garlic and chilli, stir for 1 minute.  Now add the wine and add half the butter, increase the heat and boil for 5 minutes.

4.  Return the scallops to the pan and stir in the lemon juice.  Remove from the heat.

5.  Drain the pasta and add to the pasta, return to the heat and stir through to make sure the pasta is fully coated.  Now add the parsley and the remaining butter, season with pepper and serve immediately – enjoy!

Spicy Fish Tagine with Harissa & Pomegranate Couscous

A delicious combination of spices and seafood, every mouthful brings a different taste.  The couscous compliments this dish perfectly!

Serves 4

Preparation time: 45 minutes

Cooking time: 45-50 minutes

Ingredients

For the spice:

3 tsp coriander seeds

3 tsp cumin seeds

2 tsp ground turmeric

Pinch of saffron threads

1 red chilli, seeds removed & finely chopped

For the tagine:

3 tbsp olive oil

1 onion, finely chopped

1 celery, finely chopped

1 carrot, peeled & finely chopped

3 garlic cloves, peeled & crushed

Sea salt

5 new potatoes, peeled & quartered

3 tomatoes, seeds removed & finely chopped

1 litre of chicken or vegetable stock

1 red pepper, seeds removed & finely chopped

1 yellow pepper, seeds removed & finely chopped

1 green pepper, seeds removed & finely chopped

1 red chiili, seeds removed & finely chopped

200g black olives, pitted

1 large orange, grated zest and juice

1 handful of coriander leaves, chopped

For the chermoula:

1 tsp cumin seeds

1 tsp coriander seeds

1 lemon, zest & juice

½ orange, zest only

1 handful of coriander leaves, chopped

For the seafood:

400g skinless cod fillets, cubed

8 scallops

12 raw king prawns

For the harissa:

2 tbsp paprika

2 tbsp cayenne pepper

1 tbsp ground caraway

1 tbsp ground coriander

2 red chillies, seeds removed & finely chopped

2 tsp salt

6 tbsp olive oil

2 tbsp tomato puree

3 garlic cloves, crushed

1 handful coriander

½ lemon, juice only

For the couscous:

Knob of butter

300g couscous

Handful of pomegranate seeds

1 heaped tbsp harissa (see above ingredients)

1 tbsp olive oil

1 small squeeze of lemon juice

Preparation method

1.  For the spice, in a frying pan dry fry the coriander and cumin seeds for 1-2 minutes.  Place into a spice grinder or pestle and mortar, add the remaining ingredients and blend to a paste.

2.  For the tagine, heat the olive oil in a large tagine or heavy based pan.  Add the onion, celery, carrot, garlic and a pinch of salt and fry for 5 minutes or until softened. 

3.  Now add the potatoes, chopped tomatoes and the spice mix and fry for 7-8 minutes.  Add a ladle of stock and chopped peppers, bring to the boil and pour over the remaining stock.

4.  Add the chilli, olives, orange zest and juice, cover the tagine and simmer for 30 minutes.  If required add more stock.

5.  For the chermoula, in a frying pan dry fry the coriander and cumin seeds for 1-2 minutes, now grind in a spice grinder or pestle and mortar and add the remaining chermoula ingredients.  Mix all the seafood with the chermoula and let marinade for 10 minutes.

6.  To make the Harissa, dry fry all the spices for 1-2 minutes then grind in a spice grinder or pestle and mortar, add the remaining harissa ingredients and blend to a paste.

7.  To make the couscous, prepare the couscous as per packet instructions along with a knob of butter and set aside to absorb the water.  Fluff up with a folk and add the remaining ingredients.

8.  For the tagine, add the marinated seafood to the tagine and simmer for 3-4 minutes or until the seafood is opaque and the prawns are pink.

9.  Serve the tagine with the couscous and a sprinkling of coriander.  Enjoy!

Clams with Aioli

A delicious alternative to moules mariniere! The aioli helps make a wonderful flavoursome sauce – serve with crusty baguette.

Serves 6

Preparation time:  15 minutes

Cooking time:  10-15 minutes

Ingredients

For the aioli

2 large egg yolks

1 tsp white wine vinegar

1 tsp English mustard

Sea salt & freshly ground pepper

250ml groundnut oil

2 garlic cloves, peeled & crushed

Pinch of paprika

For the clams

2-2.5kg fresh clams, cleaned

2-4 tbsp olive, plus extra to drizzle

6 shallots, peeled & thinly sliced

Few thyme sprigs

4 bay leaves

Splash of dry white wine

Small bunch of flat leaf parsley, roughly chopped

To serve

Crusty baguette

Drizzle of olive oil

Preparation method

1. To make the aioli, in a mixing bowl add the egg yolks, white wine vinegar, mustard and a pinch of salt.  Whisk together at the same time slowly add the oil until it is thick and emulsified.  Now add the garlic, paprika and mix through, season to taste. Cover the aioli and place in the fridge.

2. In a very large pan heat the oil and add the shallots, sauté for 3-4 minutes or until softened.  Now add the clams, thyme, bay leaves and a splash of wine.  Cover the pan with a lid and let the clams steam and give the pan a good shake, let steam for 4-5 minutes until the clams have opened.  Take the pan from the heat.

3.  Remove the clams from the pan with a slotted spoon and transfer to serving bowls, throw away any that have not opened.

4.  Return the pan to the heat and add 4 tbsp of aioli to the pan juices with the chopped parsley and mix through.  Spoon the sauce over the clams and a drizzle of olive oil.  Serve with crusty bread and place the remaining aioli in a bowl for guest to have more.

Prawn & Pancetta Pasta

Prawn & Pancetta Pasta

A super quick delicious mid-week meal that can be made in the time it takes to cook the pasta! 

Serves 4

Prep time:   5 minutes

Cooking time: 12 minutes

Ingredients

400g/14oz pasta (penne, rigatoni, spaghetti or spiralli)

1 tbsp olive oil

225g/8 oz pancetta cubes

2 cloves of garlic, peeled & finely chopped

25g/1 oz butter

350g/12 oz ready to eat peeled king prawns

3 tbsp crème fraiche

Freshly ground salt & pepper

1 heaped tbsp roughly chopped parsley

1 lemon, cut into wedges

Method

1.  Cook the pasta as per packet instructions.

2.  In a large frying pan or wok, heat the oil and fry the pancetta until golden brown.  Add the garlic and butter and stir over a medium heat for a minute.

3.  Add the prawns and stir through for a further minute before adding the cooked pasta.  Toss all together and then add the crème fraiche, season to taste and mix through.

4.  To serve, divide between serving plates topped with a sprinkling of fresh parsley and a wedge of lemon, enjoy!

Quick and Easy Crab Pasta

Quick & Easy Crab Pasta

A taste of the sea, this pasta dish is so quick and easy to make but very delicious.  I used cuttlefish ink spaghetti but your favourite pasta will work used as good.

Serves 4

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

500g/17 ½ oz of your favourite spaghetti or linguine, cooked as per packet instructions

3 tbsp olive oil

1 garlic clove, peeled and finely chopped

1 red chilli, de-seeded and finely chopped

2 shallots, peeled and finely chopped

350g/12oz pre-prepared crabmeat

100ml/3 ½ fl oz white wine

Freshly ground salt and pepper

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

1 lemon, juice only

Method

1.  For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine or spaghetti according to packet instructions, until al dente.

2.  In a large frying pan or wok heat the olive oil.  Add the garlic, chilli and shallots and fry until softened, 2-3 minutes.

3.  Add the crabmeat and cook for a further minute and then add the wine and simmer until most of the alcohol has evaporated, season with salt and pepper.

4.  Drain the pasta, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season with freshly squeezed lemon juice and serve.

Freshly Made Linguine with Mussels, Tomato Sauce & Pesto

Freshly Made Linguine with Mussels, Tomato Sauce & Pesto

There is nothing more satisfying than making your own pasta; the mussels, tomato sauce and pesto compliment this dish perfectly.

Serves 4

Prep time: 45 minutes

Cooking time: 20 minutes
Ingredients

For the linguine

340g 00 pasta flour

12 egg yolks

30ml cold water

15ml extra virgin olive oil

2g salt

Semolina for dusting (optional)

For the pesto

60g/2 ½ oz fresh basil leaves

50g/2oz pine nuts, toasted

50g/2oz parmesan, grated

1 clove of garlic, peeled

75ml/3 fl oz extra virgin olive oil

For the mussels & tomato sauce

3 tbsp olive oil

1 onion, finely chopped

1 stick of celery, finely chopped

2kg/4lb 4oz mussels, cleaned, beards removed (discard any mussels that stay open after rinsing)

150ml/5fl oz white wine

2 garlic cloves, peeled & finely chopped

800g/1lb 12oz canned tomatoes

6 fresh basil leaves (plus a few extra for serving)

Salt & pepper freshly ground

Method

1.  For the linguine, pour the flour into a mound onto a flat surface and make a well in the centre. Add the egg yolks, olive oil, water & salt into the well and gradually mix with either a blunt knife or a folk. When the dough has become a thick paste use your hands to incorporate more of the flour.

2.  You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.

3.  Wrap the dough in cling film and place in the fridge for at least 20 minutes.

4.  Divide the fresh pasta into four and keep three portions wrapped in cling film while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, using a machine.   

5.  Attach the cutting attachment to the pasta machine flouring it well.  Run the sheets through the machine cutting them into linguine.  Dust the linguine with semolina and place on a plate.  Set aside.

6.  For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a puree.  Add the olive oil and continue to blend until you have a paste.

7.  For the mussels and tomato sauce, heat 1 ½ tbsp of oil in a large frying pan with a lid.  Fry the onions and celery until softened, 1-2 minutes.  Now add the wine and mussels and cover with the lid, cook for 2-3 minutes until the mussels have opened.

8.  Empty the mussels into a colander, reserving the cooking liquid in a bowl.  Discard the shells from half of the mussels and set aside.

9.  Return the large frying pan to the heat and add 1 ½ tbsp of olive oil.  Add the garlic and fry for 30 seconds.  Add the cooking liquid, tinned tomatoes and basil and bring to the boil and then simmer for 10 minutes or until the sauce has reduced by one third.  Season to taste and stir in all the mussels.

10.  Meanwhile, bring a large pan of salted water to the boil and add the linguine, separate the strands with your fingers.  Cook the linguine for 2 minutes, then drain.

11.  Stir in the pasta into the mussels and tomato sauce.

12.  To serve, spoon the linguine and mussels onto four plates and top each with a spoonful of pesto and a few basil leaves.  Enjoy!

Cooks tips

v You can prepare the pasta days in advance and store in the fridge.