Belfast Telegraph

Home Life Recipes

Recipe: Linguine marinara

We’ve five fabulous recipes from Great British Menu star Paul Ainsworth to try out at home

What you'll need

450g linguine

For the tomato sauce

1 large white onion (finely diced)

½ tbsp thyme

1 bay leaf

½ tbsp oregano

50g caster sugar

100ml balsamic vinegar

2.5kg chopped tomatoes

1 tbsp garlic puree

1 tsp olive oil

100ml vegetable stock

For the marinara

1 tbsp garlic puree

1 kg mussels

240g smoked salmon, sliced

30 tiger prawns

12 whole baby squid

12 leaves basil

Dash of olive oil

Pinch of Maldon salt

Serves 6

To make the tomato sauce, heat a deep pan with a dash of olive oil and sweat the onions off, seasoning well. Add balsamic vinegar and sugar; reduce this until it starts to thicken.

Add chopped tomatoes, bay leaves, thyme, oregano and garlic and stir. Leave to reduce on a low heat until it has a thick consistency.

To make the marinara, add a dash of vegetable oil to a hot pan. Add mussels, prawns and squid, season and cook on one side.

Now turn the seafood over and add the garlic puree and vegetable stock to deglaze the pan. Add the tomato sauce and simmer.

Place the salmon on the top, making sure you don’t let it break up. Once the salmon has turned pink, add fresh basil, pasta and toss together.

Turn pasta onto a plate and to finish top with watercress, drizzle with olive oil and add a pinch of Maldon salt.

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