This is an all year favourite for me. The ingredients can vary depending on what's available, but the mix of fish, tomatoes, and chilli makes for a bright and flavourful dish. Open a bottle of Pinot Bianco (riserva if you can find) and enjoy the weekend.
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Ingredients - serves two
100 grams clean monkfish cut into 1cm slices
80 grams peeled uncooked prawns cut into 1cm pieces
2 medium size scallops cut into disks
80 grams of clean squid cut into 1 cm pieces
4 tablespoons of olive oil
1 can chopped tomato
1 tablespoon of flat-leaf parsley
A pinch of dried chilli flakes
250 grams fresh tagliatelle
Sea salt freshly ground pepper
Two cloves of garlic, finely chopped.
Method
Heat one tablespoon of olive oil in a non-stick saucepan and add one clove of finely chopped garlic. Then, add one tin of tomatoes and bring to the boil. Season to taste and leave on a low heat.
Mix all the fish in a small bowl with two tablespoons of olive oil, one clove of chopped garlic, one tablespoon of flat leaf parsley, and a pinch of dried chilli.
Add the seasoned fish to the tomato sauce and cook for two minutes.
Cook the tagliatelle for 2-3 mins or until al dente. Remove and drain the pasta keeping some of the water. Toss the fish and tomato sauce together with the pasta, check seasoning, and add a dash of olive oil. Ensure that the starch from the pasta has absorbed the fish sauce and tomato sauce.