Recipe
for :
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Linguini with King Prawns, Mussels and
Clams in a fresh mint, basil and tomato
sauce
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 This
recipe for Linguini with King Prawns, Mussels and Clams
comes from Chef Michael Caines who is supporting the
10th Manchester Food & Drink Festival in 2007.
After
attending Exeter Catering College and spending three
years under his mentor, Raymond Blanc, he moved to France
for two years, learning his profession under the guidance
of the late Bernard Loiseau in Saulieu and Joël
Robuchon in Paris.
He
returned to the UK as head chef at Gidleigh Park, the
prestigious two Michelin starred hotel on the edge of
Dartmoor in Devon. Tragically, only two months into
the job, Michael suffered a terrible car accident in
which he lost his right arm. Remarkably, he was back
in the kitchen within two weeks.
In
2003, Michael went into partnership with hotelier, Andrew
Brownsword, and purchased the Royal Clarence Hotel in
Exeter, which was to become their first ABode hotel
- Abode Exeter sicne when they have opened ABode hotels
in Manchester, Canterbury and Glasgow. Based at Gidleigh
Park Micahel regularly cooks alongside his head chefs
in Exeter, Bristol, Glasgow and elsewhere. In 2006 Michael
was awarded an MBE for services to the hospitality industry
in the Queen’s birthday honours.
To
find out more more about the 10th
Manchester Food & Drink Festival in 2007
<click
here>
This
meal is a quick and easy healthy option. It is low in
fat and the mix of pasta and shellfish gives a good
combination of protein and carbohydrates, giving the
body energy. No saturated fats are used and it tastes
great!
Ingredients
for Linguini with King Prawns, Mussels and
Clams
300g
linguini
24 mussels
24 clams
8 king prawns
16 queen scallops
400g chopped tomatoes
50ml olive oil
100g onion, finely chopped
2 cloves garlic, finely chopped
25g chopped basil
20g chopped mint
Salt and pepper
How
to make Linguini
with King Prawns, Mussels and Clams
- Firstly,
cook the linguini and refresh with cold water.
- Meanwhile,
cook the onions in 25ml of the olive oil until soft
and transparent.
- Add
the garlic and cook for a further 2 minutes then add
the tomatoes and cook for 20 minutes. Season and when
cooked set to one side for later use.
- Place
the remaining olive oil in a hot pan and add the mussels
and clams and cover with a lid. After 1 minute shake
the pan and after a further 2 minutes remove the lid
and add the tomato sauce.
- In
a separate pan, fry the prawns and scallops for 1
- 2 minutes, until just cooked.
- To
serve, add the mussels, clams, tomato sauce, prawns
and scallops to the cooked linguini and finish heating
through.
- Stir
in the chopped herbs and serve immediately.
Serves
4
Chef
Michael Caines
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