Ultimate Seafood Linguine

Linguine, Fresh crab, tuna, anchovies, courgettes, onions, shallots, mint, basil, home made tuna mayo...this dish from Stephen Terry is next level comfort food. Simply stunning!

4-6

Ingredients

250g Linguine
25g per person Fresh white crab meat
1 Quality tinned or jarred tuna
1 thin slice per person Fresh tuna, finely sliced
1 chilli, deseeded and finely sliced lengthways
20 g anchovies ( 2 fillets )
2 garlic cloves, crushed or finely chopped
100g ½ bag washed baby spinach
1 spring onion, finely sliced
1 Yellow Courgette, thinly sliced
1 Green Courgette, thinly sliced
Handful parsley, roughly chopped
2 shallots, finely sliced
1 tbsp extra virgin olive oil
2 fresh corn on the cob

Handful fresh mint, roughly chopped
Handful fresh basil, roughly chopped
Handful breadcrumbs, fried in 2tbps olive oil, 1 Zest of Lemon at end

For the mayo

2 x egg yolks
1 tbsp Dijon mustard
1 tbsp capers
200ml Veg oil
Drizzle Anchovy Oil, for flavour
1/2 Ortiz Jar Tuna, and drizzle of its oil
Squeeze of lemon juice
Salt and pepper to season

Method

Print Recipe

In a saucepan with boiling salted water, cook the linguine to packet instructions.
Meanwhile, in a large frying pan over a medium heat, make the sauce. Add the olive oil, then add the shallots, garlic, chilli and a handful of the parsley. Then add 2 fillets of the anchovies to soften. After a few minutes, add the fresh crab meat, spring onion, finishing with the spinach to gently wilt, stirring through.
Meanwhile, heat up another frying pan with oil and then add the corn, remembering to turn to get colour around the whole corn until charred. Remove and leave to slightly cool. Then slice the corn off the cob and add into the pan with the sauce.
Meanwhile, in another frying pan, add some butter and a dash of the pasta water, then add the courgettes. When softened, add the mint and basil and stir through.
Meanwhile, make the mayo. Add the egg yolks into a mixer, followed by 2 fillets of the anchovies, the Dijon mustard, followed by drizzling the vegetable oil in slowly, being careful not to separate. Add some jarred tuna and continue to blend. Add the mayo to a piping bag and set aside until ready to serve.
To serve, in a bowl, layer up the tuna slices, followed by the herby courgettes, the pasta, followed by scattering over the zesty breadcrumbs, and finish by piping the mayo around the edge of the plate. Drizzle a little olive over and enjoy.

Ingredients

250g Linguine
25g per person Fresh white crab meat
1 Quality tinned or jarred tuna
1 thin slice per person Fresh tuna, finely sliced
1 chilli, deseeded and finely sliced lengthways
20 g anchovies ( 2 fillets )
2 garlic cloves, crushed or finely chopped
100g ½ bag washed baby spinach
1 spring onion, finely sliced
1 Yellow Courgette, thinly sliced
1 Green Courgette, thinly sliced
Handful parsley, roughly chopped
2 shallots, finely sliced
1 tbsp extra virgin olive oil
2 fresh corn on the cob

Handful fresh mint, roughly chopped
Handful fresh basil, roughly chopped
Handful breadcrumbs, fried in 2tbps olive oil, 1 Zest of Lemon at end

For the mayo

2 x egg yolks
1 tbsp Dijon mustard
1 tbsp capers
200ml Veg oil
Drizzle Anchovy Oil, for flavour
1/2 Ortiz Jar Tuna, and drizzle of its oil
Squeeze of lemon juice
Salt and pepper to season

Method

In a saucepan with boiling salted water, cook the linguine to packet instructions.
Meanwhile, in a large frying pan over a medium heat, make the sauce. Add the olive oil, then add the shallots, garlic, chilli and a handful of the parsley. Then add 2 fillets of the anchovies to soften. After a few minutes, add the fresh crab meat, spring onion, finishing with the spinach to gently wilt, stirring through.
Meanwhile, heat up another frying pan with oil and then add the corn, remembering to turn to get colour around the whole corn until charred. Remove and leave to slightly cool. Then slice the corn off the cob and add into the pan with the sauce.
Meanwhile, in another frying pan, add some butter and a dash of the pasta water, then add the courgettes. When softened, add the mint and basil and stir through.
Meanwhile, make the mayo. Add the egg yolks into a mixer, followed by 2 fillets of the anchovies, the Dijon mustard, followed by drizzling the vegetable oil in slowly, being careful not to separate. Add some jarred tuna and continue to blend. Add the mayo to a piping bag and set aside until ready to serve.
To serve, in a bowl, layer up the tuna slices, followed by the herby courgettes, the pasta, followed by scattering over the zesty breadcrumbs, and finish by piping the mayo around the edge of the plate. Drizzle a little olive over and enjoy.