Fettuccine With Fresh Seafood And a Green Harissa Dressing
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Heat a heavy-based chargrill (griddle) pan on high heat. Allow to heat up well. Cook the capsicum, turning regularly, for about 12 minutes (16 minutes if using regular capsicum), or until the skin is charred and blistering. Remove from the heat, place in a bowl and cover with plastic wrap. Once cool enough to handle, peel the capsicum, remove the seeds and cut into 1 cm dice. Set aside.
To make the green harissa, place the ingredients in a food processor. Process to a smooth, runny pesto consistency. Set aside.
Cook the fettuccine in plenty of boiling salted water for about 9 minutes (or as directed on packet minus 1 minute), or until al dente. If the pasta is ready before the seafood, drain, stir in a little olive oil and keep warm.
Meanwhile, in a large heavy-based saucepan with a lid, heat 1½ tbsp of the olive oil and the butter. Add the chilli and garlic and cook for 2 minutes, or until the garlic is nicely caramelised. Pour the water into the pan to stop the cooking. Add the mussels, squid and prawns, cover with a lid and cook for 2–3 minutes, or until mussels have opened. Discard any that do not open. Stir through the capsicum, tomato, remaining 3 tsp of oil, salt and pepper. Warm through, mix in the pasta and transfer to a large serving dish. Drizzle over the harissa and its oil. Scatter the parsley over the top and serve with a wedge of lemon.
6 pale pointy green capsicum (peppers), or 2 regular green capsicum (peppers) (210 g gross)
500 g dried fettuccine
2¼ tbsp olive oil
25 g unsalted butter
1 red chilli, finely diced
4 garlic cloves, crushed
2¼ tbsp water
500 g mussels, beards removed
4 squid tubes, cut into 5 mm rings (300 g net)
360 g raw king prawns, peeled, deveined, head and tails intact
4 tomatoes, quartered, seeded and cut into 1 cm dice (180 g net)
2 tsp salt
1 tsp pepper
10 g parsley, roughly chopped
4–6 lemon wedges
2 green chillies, roughly chopped
65 g parsley, roughly chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cardamom
1 lemon, rind grated
¼ tsp caster sugar
150 ml olive oil
¼ tsp salt
Hinzugefügt von: Natália Martins
Konsultiert: 5129 X
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