World Cuisine

  • 1.5 litres (2½ pints) fish stock
  • 250 g (8 oz) dried fregola or other dried small pasta shape
  • 4 tablespoons extra virgin olive oil
  • 150 g (5 oz) cherry tomatoes, halved
  • 2 garlic cloves, sliced
  • 3 anchovy fillets in olive oil, drained and roughly chopped
  • ¼ teaspoon crushed dried chillies
  • 100 ml (3½ fl oz) dry white wine
  • 500 g (1 lb) mussels, cleaned (see page 14)
  • 375 g (12 oz) clams, cleaned (see page 14)
  • 300 g (10 oz) squid rings
  • 12 raw shelled king prawns
  • 4 tablespoons roughly chopped flat leaf parsley
  • salt (optional)

Bring the stock to the boil in a saucepan, add the pasta and cook for 14–16 minutes, or according to the packet instructions, until al dente.

Meanwhile, heat the oil in a large frying pan or wok over a low heat. Add the tomatoes, garlic, anchovies and crushed chillies and cook for 5 minutes, or until the anchovies have melted into the pan and you can smell the aroma of the garlic.

Pour in the wine, bring to the boil and boil for 1 minute. Add all the seafood and cook, stirring, for 4–5 minutes until the mussels and clams have opened. Discard any that remain closed.

Tip the seafood mixture into the pan with the pasta. Add the parsley, season with salt, if necessary, and stir well. Serve immediately.

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