Vito’s ‘Linguini alla Marinara’
At my father’s restaurant in Canada, where I worked while growing up, the waiters used to carry giant pans of pasta and sauce to the tables to serve dishes like this one. This dish was inspired by that memory and one of Dad’s favourite recipes.
Recipe: Linguini alla Marinara
Cookbook : Food for Friends – Buy Now
3 tbsp extra virgin olive oil
2 cloves garlic (roughly chopped)
8 anchovy fillets, finely chopped (or substitute with capers)
3/4 cup Italian parsley, finely chopped
1 red chilli, finely chopped (optional)
2 tins, peeled Italian tomatoes, lightly processed in a Thermomix or food processor to break apart
80ml (1/3 cup) dry white wine
6 basil leaves
1 x 290g can baby clams, drained (or 500g fresh whole clams or mussels)
400g raw prawn flesh, peeled and diced
3 squid tubes, sliced open and scored, cut into 2.5cm squares
sea salt & freshly ground black pepper, to taste
500g linguini pasta
Heat oil in a large lidded frypan or saucepan and sauté the garlic, anchovy (or capers, chopped), chilli & parsley until aromatic and garlic is just starting to go golden.
Add the tomatoes and white wine and season to taste with salt & pepper. Bring to the boil then stir in basil leaves. Reduce heat to a simmer and continue to cook for 30 minutes. Keep warm while cooking the pasta.
Bring a large pot of water to the boil. Add 2 tbsp of salt once boiled. Cook the pasta for the time indicated on the pasta package, to al dente.
Five minutes prior to the pasta being completely cooked, stir in all the seafood into the tomato sauce , cover, and heat the sauce to a high simmer for about 5 minutes. or until the seafood is cooked through and tender.
(If you are using whole clams or mussels, wait for them to open up. Once they have opened up, remove the shell from about half of them and return clam/mussels into the sauce. Use remaining in the shell to decorate plates once served.)
Drain the pasta in a colander and return it to the pot it was cooked in. Add the marinara sauce to the pasta in the pot and stir through until coated..
Plate up the pasta into portions and garnish with some chopped fresh parsley and freshly ground black pepper.