Читать книгу Great Family Food - Kevin Dundon - Страница 52

400g/14oz dry linguine olive oil

1 fennel bulb, finely sliced

3 garlic cloves, peeled and crushed

110g/4oz mixed wild mushrooms (porcini and/or ceps)

350ml/12fl oz/1¹/₂ cups double cream

150ml/5fl oz/²/₃ cup fish stock

2 tsp basil pesto (optional) (see page 11)

450g/1lb mixed seafood such as mussels, cockles, prawns, salmon, haddock and mackerel

3 large plum tomatoes, cut into small dice

75g/3oz/³/₄ cup grated Parmesan cheese

salt and freshly ground black pepper

1 Cook the pasta in a large pot of boiling salted water according to the packet instructions. When cooked, drain and toss in a little olive oil to prevent the strands from sticking together.

2 Meanwhile, heat a little oil in a large pan over a medium heat. Add the sliced fennel, crushed garlic and wild mushrooms. Sauté for 4-5 minutes, or until they are gently cooked but not browned. Add the cream, fish stock and pesto (if using) and allow the mixture to come to the boil.

3 Once it has reached boiling point, reduce the heat a little and add the seafood and shellfish. Cook very gently for 5-6 minutes, or until the fish is just beginning to flake and the shellfish are fully opened. Discard any which do not open.

4 Taste the sauce and season with salt and pepper. Add the cooked pasta and stir gently to coat the pasta in the sauce, avoiding breaking up the pieces of fish. Just before serving, sprinkle the diced tomatoes and Parmesan cheese on top of the dish.