Linguine with Seafood and Garlic Crumbs

  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Servings: 4
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This recipe was made with the stunning seafood I gathered on my farm trail from Lucky in Ulladulla and the local vegetables collected from my friend Carole Ruta from South Coast Provedores.

 

Ingredients

  • 1/3 cup (80ml) extra virgin olive oil
  • 1 kg assorted seafood, cleaned and cut to size
  • 2 bulbs (260g) baby fennel, finely sliced, fronds
  • 2 cloves garlic, finely
  • 2 medium (240g) zucchini, julienned
  • 2 medium (400g) tomatoes, skin removed, seeded and chopped or 250g cherry tomatoes, halved
  • ¼ cup (60ml) dry white wine
  • 500g linguine
  • Salt and freshly ground pepper
  • 1 bunch chives, finely chopped

 

Garlic crumbs

  • ¼ cup (60ml) extra virgin olive oil
  • 1 large red chilli, finely chopped
  • 1 large green chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup (70g) sourdough breadcrumbs

Instructions

  1. Make garlic crumbs by heating oil in a large non-stick frying pan, add chilli, garlic and breadcrumbs; cook, stirring, until crisp. Remove from the pan and reserve.
  2. Prepare seafood. Heat half oil in frying pan over medium heat and sear the seafood on both sides until almost cooked. Remove from pan to a warm place and reserve.
  3. Add remaining oil to the pan and cook the fennel until beginning to soften. Add garlic, zucchini and cook one minute more, stirring until fragrant. Add the tomatoes and wine, simmer, uncovered, until hot. Season to taste with salt and pepper.
  4. Meanwhile cook linguine in a large saucepan of boiling salted water until tender; drain, reserving ½ cup (125ml) cooking liquid. Return the linguine to the pan.
  5. Add fennel fronds, chives and seafood to the pasta; toss gently, adding reserved liquid if necessary.  Serve topped with garlic crumbs.

Notes

Lyndey’s Note: If you twist the bowl as you place the linguine down, the pasta will go into a very neat pile.

Wine: This dish celebrates fresh seafood, so the wine needs to enhance that, so go for the delicate flavours of a semillon – one with a little age will develop toasty flavours and also work with the crumb.

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