I’m an advocate of one-pot suppers and am always looking for a simple and indulgent meal to feed a crowd. Terrified of missing out on the fun, the last thing I want is to spend the entire evening slaving over the stove with no time to chat, let alone have a drink. For a recent dinner party I turned to Donald Russell for some Langoustine tails, scallops and prawns to make a sumptuous seafood linguine. Visitors are always hungrier in the winter and with the festive season approaching appetites are growing. I wanted to create a gastronomic mountain with very little effort and this one-pot feast was the perfect solution. It’s informal yet luxurious enough to mollify the greediest of guests. I served it in a large le Creuset casserole dish in the middle of the table so that everyone could help themselves. We finished the meal with Donald Russell’s decadent patisserie selection, just to make things even easier for me.
Simple recipes like this can be used as a guide, and should encourage one to experiment with flavours. Perhaps use clams instead of scallops or basil instead of parsley. Feel free to make it your own. I like to serve a few of the langoustines in their shells for aesthetics, but this is not advisable if your guests are squeamish. They can be easily de-shelled and tossed into the linguine. Here is a useful video for de-shelling.
6 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 white onion, finely chopped
100g chorizo, cubed
1 X 400g tins chopped tomatoes
150ml dry white wine
A handful of sun-roasted tomatoes (optional)
10 Langoustine tails
200g prawns4 tablespoons freshly chopped parsley
Salt and black pepper
- Heat the oil in a saucepan and gently fry the garlic and onion for about a minute until they start to sizzle and the onion is translucent, but not burnt.
- Add the chorizo and wine a let it sizzle for a few seconds then add the tinned chopped tomatoes.
- Cook over a medium heat for about 5 minutes. Season with salt and pepper.
- Stir in the sun-roasted tomatoes, prawns, langoustines and scallops and cook for a further 3-5 minutes, until the prawns and langoustines are pink and the scallops are cooked through.
- Meanwhile cook the linguine in a large pan of salted, boiling water until al dente. Drain and add to the seafood sauce.
- Throw in the parsley and mix it all together on a low heat, making sure the pasta is fully coated in the sauce.
- Serve immediately.
This recipe was created in collaboration with Donald Russell.