For the sauce:
1 jumbo tin of diced tomato (Italian pref.) or 4 reg sized ones
1 medium can tomato paste
1 tall jar of Passata (tomato puree)
1 big red onion
1 whole head of garlic, crushed or finely sliced, but not chopped into chunks!
3 cups white wine
1 cup extra virgin olive oil
1 piece of butter, about 40g
1 tsp dry chilli flakes
1 tbsp salt
1 tbsp ground pepper
1 bay leaf
2 tsp sugar
For the Seafood:
18 Prawns – deveined with tail shell intact
200 gm baby octopus
about 20 mussels in shell
4 small sized squid
2 thick fillets of white fish- blue eye cod is perfect.
1 cup white wine
1 shallot, finely minced
2 cloves garlic
Salt and pepper
1. Finely chop the onion and crush the garlic. Put the onion, olive oil, chili flakes butter and salt into a big pot, and start it up. After the onion is starting to brown, add one cup of the white wine- reserving the rest for later. Add ¾ of the garlic. Cook this until wine evaporates.
2. Next add the diced tomato and the tomato puree and stir to combine well. Then add the passata, sugar, the bay leaf, and another cup of white wine, leaving one cup for later. Stir this well and put the lid half on. Leave on low heat, stirring every now and then, for 30 min.
3. Put the water to boil for the linguini. Add the pasta. Cook for 18 min.
4. Add the squid, fish and octopus, pushing them into the sauce but not stirring for 5 min.
5. Add the rest of the garlic, and white wine, and cook, stirring gently and only a couple times on high heat for another 3 min. Leave the sauce with the lid on for the time being. Now you can cook the prawns and mussels. (see below instructions)
6. Drain pasta but do not put under cold water. Put it back in the pot, and ladle some tomato sauce in (with a few bits of seafood in) stir just to coat it well. Divide amongst plates, and ladle the majority of the seafood on top. There should be 3 prawns, 2 chunks of fish and some squid and octopus on each plate. Top this with the mussles, arranging 3 on each plate around the edges. Drizzle with a little more olive oil, and chopped parsley if you wish. Serve grated parmesan on the side.
For the Seafood:
1. To prepare the octopus, cut in half leaving the head on one side. The squid need to be de-skinned and sliced into thin rings. The fish should be cut into big chunks so they don’t fall apart. One fillet could make 6 pieces roughly. Put these aside.
2. In a saucepan, add the chopped shallot, some olive oil, and garlic. Fry the prawns until ¾ cooked, then remove from pan and cover with foil. Leave the shallots and garlic in the pan, and increase the heat to searing hot. Add the mussles and white wine, and cover immediately to trap in the steam. for 3-4 min, or until they are all opened. Discard the unopened ones. Cover and put aside.