Black pasta was preparing for the first time. Let me tell you it is slightly different preparation than with regular pasta. You need loads of water and salt plus olive oil and still you have to stir it constantly cause it has the tendency to stick togather. Remember to clean well mussels and clams, so there is no sand left. I wanted to create this summer, holiday by the ocean feel and let me tell you this pasta was delicious, original recipe is Italian but I am sure you can try it anywhere on holidays along the Mediterranean Sea. In the meantime I am leaving you with recipe and we are nearly off to our holidays so I speak to you in the middle of September. Enjoy summer while it lasts! 

Black linguine with seafood

  • 300g back linguine
  • 200g squids
  • 200g clams
  • 200g prawns
  • 200g mussels 
  • 4 king prawns
  • 4 cloves garlic
  • few cherry tomatoes
  • 1/2 cup fish stock
  • ½ glass of dry white wine
  • extra virgin olive oil
  • salt and pepper
  • parsley and some tarragon (if you like)
  • lime

If you buy these ready mixed frozen bag of seafood, it will be much easier and faster to prepare, if not here is how to go step by step with all the ingredients. Clean the prawns squids and cut into rings. In a pan with some olive oil, add one crashed garlic and add squids and prawns, cook for few minutes until the squids turn white and prawns pink, then add the white wine, let it evaporate, then add the chopped parsley, after that turn off the heat and set aside.

Clean and wash mussels and clams. Throw them into the pot with some water and cook on a high flame with the lid on, until opened. Take the king prawns, wash and pat them separately. In a grill pan, put 2-3 tablespoons of olive oil and crashed clove of garlic, grill prawns on both sides for 5 minutes.  

All the seafood is ready, remember to keep it warm, perhaps in the pans with the lid on. Now take a large pan, put a couple of tablespoons of oil, a crashed clove of garlic and add the tomatoes, cut into halves. Let them cook for a while until tender, but not mushy.

Now strain the liquid from the mussels and the clams through a very fine sieve and collect it in a bowl. Add squids and prawns to tomatoes and water from mussels and clams. In the meantime boil the spaghetti for 8 minutes. Add pasta to the pan, add fish stock, mussels and clams, season with salt and pepper and chopped parsley. Ready serve garnished with lime and tarragon, fresh white bread and chilled white wine!