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A taste of Tuscany

Seafood and pasta make a compelling meal
From the chef | Search restaurants | Archives

March 14th, 2007 issue

RENÉ JAKL/THE PRAGUE POST
Linguini supports bold flavors and is good any time of year.
By Martin Pražak

This recipe comes from Tuscany, a region of Italy famous across the world for fresh ingredients and flavorful foods.

The combination of seafood creates a rich, somewhat sweet sauce. Go easy on the pepper and hold the salt — too much seasoning will overwhelm the shrimp and calamari. The texture matches well with linguini, and the taste should satisfy any craving for seafood.
Because it’s so good, you will find this popular dish at many of the better Italian restaurants.
Martin Pražak is chef at Il Conte Deminka, located at Škrétova 1, Prague 2–New Town. Tel. 224 224 915
Linguini Pescatore
Ingredients Preparation
500 grams (1.1 pound) linguini
300 grams calamari, cleaned
250 grams shrimp
300 grams mussels
200 grams cherry tomatoes
4 cloves garlic
1 deciliter (3 fluid ounces) white wine
1 dried pepperoncino pepper
Extra virgin olive oil
Salt and pepper 		Pour a little olive oil (enough to coat surface) into a pan.
Add cloves of garlic to the cold oil and allow to heat.
Cut calamari into strips.
When the garlic begins to turn
golden, add calamari to pan.
Cut heads from shrimp and add to pan. This will create a more intense flavor.
Add shrimp and mussels, then pour white wine into the pan.
Wait until mussel shells open, then add cherry tomatoes and dried pepper.
Cover pan and allow the sauce to reduce.
Pick out shrimp heads and dried pepper.
Finish with a dash of pepper, but no more than a dash.
While preparing the sauce, fill a tall pot with 5 liters (5.3 quarts) of salted water and bring to a boil.
Add linguini and boil for eight
minutes, stirring gently to prevent
sticking.
When the pasta is ready it will be white in the center.
Add linguini to sauce, allow to sit for one minute (to absorb flavors), then stir and serve.
 


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