An unusual take on seafood marinara pasta - prepared in parchment parcels and baked in the oven.
Serves 2INGREDIENTS:
• 200g linguine
• 4 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 sticks celery, finely chopped
• 50g mussels, cooked and shelled
• 50g clams, tinned
• 50g tiger prawns, cooked and peeled
• 4 langoustines, shells off
• 100g monkfish, cut into thin slices
• 125ml white wine
• 400ml passata
• 1 lemon, zest and juice
• 2 pinches dried red chilli
• 1 tbsp oregano, chopped
• 50g mascarpone
• 50g parmesan, grated
METHOD:
• Preheat the oven to 180°C. Make a double thickness sheet of parchment about 30 cm square and set aside.
• Cook the pasta for 6 minutes; it should not get too 'al dente'. Drain and toss with 2 tbsp of the olive oil.
• While the pasta is cooking, heat the remaining olive oil in a large frying pan over a medium heat. Add the onion, garlic and celery. Pour in the wine, add the passata, lemon zest and juice, chilli, oregano and mascarpone, reduce until thick. Then add seafood and fish, cook for 2 minutes. Remove the pan from the heat and stir in the pasta.
• Place the fish pasta in the centre of the prepared sheet of parchment and wrap up to make a neat square package, place on a baking sheet and bake for 10 minutes.
• Unwrap the package, cut with a sharp knife to make two servings. Serve with grated parmesan.
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