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Recipe for :

Linguini with King Prawns, Mussels and Clams in a fresh mint, basil and tomato sauce

Michael CainesThis 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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