So after a long break Mr. Garlic Chili comes back to you with a versatile Friday night supper dish. A lot has happened over the past couple of months. Visits to hospital, holiday in Turkey and celebrations after celebrations with no reason and some with reasons.
Trying some new and traditional Ottoman food was a unique experience in its own way. After eating 5 days of kebap we had come to a point were me and KJ were like enough of meat, now some fish time. Turkey has lovely seafood restaurants by the sea. Fresh mackerel wraps cooked over coal served with red cabbage and lettuce caught my eye which was a local street food. And trust me this food caught the smell of all passerby’s that it invited us to try this wrap with a twist. Forget those posh restaurants where you don’t feel satisfied even after having a good meal and end up in a heavy bill but enjoy the simple pleasures of life, fresh fish wrap cooked by the streets of the sea.
So even thou KJ loves his meat, I had this dish in the back of my mind. A dish prepared by my 2 favorite Italian Chefs on ‘Two Greedy Italians’. Trying it for the first time, I knew nothing can go wrong when you have prawns, mussels, pasta and some white wine in a dish. However KJ says that this dish would have been better with some tomatoes.I like it simple but if you like you could also add some cherry tomatoes to bust the flavor.
- 500 grms of mussels
- 250 grms fresh prawns, cleaned and de-veined
- Olive Oil
- 4-5 crushed garlic
- 1 red chilli, you can add more for more spice. (I used chilly flakes as I did not have red chilly)
- 100 ml of white wine.
- juice of half lemon
- small bunch of freshly chopped parsley.(I used fresh coriander leaves as I could not fine parsley)
- 400 grms of Linguine cooked as per the instructions on the packet. (I used fresh linguine)
- salt and ground black pepper to taste
- Clean the mussels in cold water and remove the beards. Soak them in cold water adding a little salt to the water and leave them for half hour while you get the prawns ready.
- Heat olive oil large sauce pan, add garlic and chilly. After a minute or two add the mussels and wine. Cover and cook the mussels for about 2-3 minutes or until the mussels have opened. Discard any mussels which remain closed.
- Add the prawns and cook further for 4-5 minutes. Add the squeeze lemon juice, remove from heat and add the chopped parsley, salt as per taste and crushed black pepper.
- Meanwhile cook the linguine in lightly salted boiling water until al dente. Add the pasta to the sauce pan mix and serve immediately.