SEAFOOD EXTRAVAGANZA

SLOW COOK

SERVES 4 - 6

1 lb (500g) mussels or littleneck clams in shells
1/2 cup (125ml) white wine
5 tbsp extra virgin olive oil
4 garlic cloves, crushed
8 raw medium shrimp with shells
4 medium squid, cleaned and cut into 1/2 in (1cm) rings
4 cooked crayfish
4 medium tomatoes, peeled, seeded and diced
1 fresh red chile, finely sliced
salt, black pepper
1 lb (500g) dried pasta
1 handful whole fresh basil leaves
additional extra virgin olive oil for drizzling

Scrub mussels or clams under running water. Discard any that are broken or not tightly closed. Place wine and mussels or clams in a large, heavy based pot with a lid over medium high heat. Cook, shaking pan frequently, until shells open. 5 minutes. Remove mussels or clams with a slotted spoon and reserve. Discard any that do not open. Tip pot and slowly pour out clear seafood juices, taking care to leave sandy residue in the pot. Reserve juices and discard residue. Rinse pot. Heat oil in the pot over high heat. Add garlic and shrimp and cook, stirring constantly, until the shrimp are just turning pink, 2 minutes. Add the squid, crayfish, chile, and tomatoes. Cook, stirring constantly, until the squid is just opaque, 3-4 minutes. Add reserved seafood juices and heat through, 30 seconds. Add salt and pepper to taste. Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta with basil to the hot sauce. Toss gently to coat. Drizzle over about 1-2 tbsp additional olive oil. Serve immediately.

WHICH PASTA?

Thin strands or ribbons- spaghettini, spaghetti, or linguine.

COOKS' NOTE
For cooking you can use any good extra virgin oil, but for the final drizzle we suggest a peppery extra virgin oil from Puglia or from Tuscany.