LINGUINE MARINARA

The Fishmonger’s Son by Anthony and Laura di Florio Yotis

A classic favourite on the Italian side of the family! Anthony cuts marinara fresh every day for the store, sometimes two or three times. It’s a simple mix of fresh seafood, including salmon, rock ling, prawns and vongole. Depending on what seafood is in season, he might add tuna or swordfish too. We like our marinara in ‘bianco’, but some prefer it with a little tomato.

SERVES 2

Ingredients:

2 tablespoons extra-virgin olive oil
3–4 garlic cloves, finely chopped
2–3 anchovies
1 small red chilli, deseeded and finely chopped (optional)
200 g cherry tomatoes (optional)
250 g linguine or spaghetti
400–500 g marinara mix (ours includes salmon, rock ling, vongole and prawns)
125 ml (½ cup) white wine
1 teaspoon salted butter
salt flakes and freshly ground black pepper
zest of 1 lemon (optional)
½ bunch of flat-leaf parsley, leaves picked and chopped (optional)

Recipe:

1. Put a large pot of water on to boil.

2. In a large pan (or a wok), heat the olive oil on medium heat. Add the garlic, anchovies and some chilli, if you like, and cook down until the garlic is gently browned and the anchovies have disintegrated. (If you like a little tomato, add the cherry tomatoes here and allow them to cook down.)

3. Once the water is boiling add a good pinch of salt, let it return to the boil, then add the pasta.

4. Add the seafood to the pan with the garlic mixture, stirring occasionally to ensure it cooks evenly. After about 10 minutes, the seafood will be almost cooked and will release a bit of water. Remove the seafood gently with a slotted spoon and set aside. Simmer the liquid for 5–10 minutes to allow it to reduce. Add the wine and cook off the alcohol so that you are left with a thin sauce. Add the seafood back to the pan at this point to cook for another 3–5 minutes, or until plump and cooked through but still intact. Now is the time to add the butter and season to taste.

4. Strain the pasta, reserving 125 ml (½ cup) of the pasta water in case you need it to loosen the sauce. Add the pasta directly to the large pan with the seafood and stir through. If it seems a bit dry, splash a little of the reserved pasta water in while you are stirring. Top with the lemon zest and parsley, if using, and mix through.

5. Transfer to a large bowl or individual bowls and it’s ready to serve.