Seaside Taglierini Recipe
By Andy Appleton
Photograph: David Loftus
300g firm white fish fillet, such as monkfish, gurnard or John Dory
100g prepared fresh squid, including the tentacles
1 red onion, finely chopped
1 small fennel bulb, trimmed and thinly sliced on a mandolin
2 fat cloves of garlic, finely chopped
1 medium-hot red chilli, deseeded and finely chopped
2 tbsp good olive oil
400g taglierini (very thin spaghetti)
150g small, rope-grown mussels, cleaned
150g small clams, washed well
50ml dry white wine
100g handpicked white crab meat
25g butter, cut into small pieces
2 tbsp chopped flat leaf parsley
1 tbsp small fennel herb sprigs, fennel tops or dill
Salt and freshly ground black pepper
Bring a large pan of well-salted water to the boil. Cut the white fish into smallish pieces. Slice the squid across into rings and separate the tentacles into pairs.
Heat the olive oil in another large pan. Add the onion, fennel, garlic and chilli, cover and fry gently for 5-6 minutes until soft.
Drop the taglierini into the boiling water and cook for 5-6 minutes, or until al dente.
Increase the heat under the pan of sautéed vegetables to high, add the mussels, clams and white wine, cover and cook for 1 minute, shaking the pan now and then, until they are just starting to open. Add the white fish and squid and cook for a further 2 minutes, by which time the fish and squid should be just cooked through and all the mussels and clams have fully opened.
Drain the pasta well. Tip it into the pan with the seafood and add the crabmeat, butter, most of the parsley, fennel herb or dill, and some seasoning to taste. Toss together well. Serve in warmed bowls, sprinkled with the remaining parsley and fennel herb or dill.
• You could also use Filini pasta for this dish.
• Use small rope-grown mussels for this dish as they have thin shells and will all open quickly and at about the same time.