Seafood Pasta is a deliciously aromatic dish from Venice using the much prized spices from the east, so important to Venetian trade for centuries.
3 tbsp olive oil
½ small onion, finely chopped
1 small carrot, grated
½ small leek, finely chopped
½ celery stick, grated
50ml white wine
150ml vegetable or chicken stock
1 tsp Go Spice Veneto spice mix
1 anchovy fillet in oil, chopped
½ tsp salt
180g raw prawns
200g raw calamari rings
1-2 tsp tomato purée
a little olive oil and chopped fresh parsley to serve (optional)
Warm half of the olive oil in a saucepan over a low-medium heat. Add the onion, carrot, leek and celery to the pan and cover. Cook the vegetables for about 10 minutes until softened, stirring occasionally. Add the Veneto spice mix and the anchovy to the pan and stir fry for 1-2 minutes to release the essential oils from the spices. Add the salt, wine and the chicken stock to the pan and bring to a boil, then simmer on a low heat until most of the liquid has reduced.
Meanwhile, cook the linguine. When the pasta is nearly cooked, gently fry the prawns and calamari until cooked in the remaining olive oil, stir in the tomato purée and add the seafood to the vegetables. Drain the pasta and add to the sauce mix. Serve and drizzle with a little olive oil and chopped parsley if using.