I was in Tuscany a couple of weeks ago staying in this incredible castle which had 360 degree views over the rolling hills of Montalcino. There I and had the most amazing squid pasta with tomato sauce.The squid was delicate yet succulent and was perfectly matched with the tomato sauce which was so scrumptious I could have eaten a bucket of it! I will experiment and get back to you with a recipe.
So thus inspired we had seafood pasta, which despite the lack of the Tuscan hills in the background,was pretty damn tasty anyway!
For four people
1bulb fennel chopped and reserve any of the fennel fronds for garnish
3 cloves garlic crushed
1tsp dried chilli flakes
4 tomatoes skinned and deseeded or a cup full of cherry tomatoes halved
1tbs tomato puree
1tbs unami paste (if available)
2 cups of clams cleaned
2cups mussels cleaned
8 large raw prawns peeled
Put a large pan of salted water onto boil. Cook spaghetti and drain reserving a cup full of the water.
Whilst the pasta is cooking make the sauce. Finely chop a bulb of fennel and gently sweat in a little olive oil for five minutes. Next add to garlic, chilli flakes and cook gently for a couple of minutes. Add tomatoes and paste with 1/2 cup water or white wine and cook over a high heat for 3 minutes now add the prawns and cook for 2 minutes then add the mussels and clams. Give the pan a good shake and cover for 2-3 minutes till the clams and mussels open. Add the cooked spaghetti and toss well loosening the sauce with a little of the pasta water. Sprinkle over the fennel fronds and serve.
I was in