Summer and fresh seafood are a match made in heaven, and this simple Linguine will really showcase the flavours of fresh vongole, snapper and prawns.
- 320g vongole
- 100g snapper
- 8 prawns each
- 4 cloves garlic, minced
- 50g butter
- ½ bunch picked parsley
- 500g linguine pasta
- 320ml white wine
- Salt, pepper and chilli
- Extra virgin olive oil
- Vegetable oil
1. Place the snapper, vongole, prawns, garlic, parsley, chilli and butter on a pizza tray large enough to cover the pan you will be using for cooking.
2. Heat a pan with vegetable oil till it starts to smoke, then pour all your ingredients in, followed instantly by the white wine (stand back, it will flame up) and cover with the pizza tray.
3. Check on your seafood every minute, taking out the vongole that have opened. Repeat until all vongole have opened and seafood is just cooked.
4. Cook linguine in (salted) water – once ready, place vongole back into the pan, add salt and pepper, drizzle with extra virgin olive oil to taste and add your pasta.
About Antonio Ruggerino: As the head chef at Verde restaurant, East Sydney, “Ruggerino is passionate about bringing the flavours of Southern Italy to the rest of the world” and considers food to be “more than a passion – it’s a celebration of life”.
Ruggerino is particularly passionate about food from the Calabrian region in Southern Italy, where both his parents were born. Having spent time in this area as a child, Ruggerino loves working with the signature ingredients of this region, such as: swordfish, sardines, cod and goat garnished with herbs, eggplant, olives and chestnuts.
Having worked as a professional chef since he was 16, the now 36-year-old chef has clocked quite a few years’ experience in his craft and “is widely acknowledged as one of the most exciting Italian chefs to emerge in Australia”, especially since opening Verde in 2007. Ruggerino regularly blogs at www.thecalabrian.net and can be found on Facebook: