Ingredients – Serves 2 generously or 4 as an entree
1 small (about 200g) firm fleshed white fish fillet, cut into large bite size chunks
6 large scallops
6 large prawns, peeled and deveined
1 large squid tube, cut into large bite size pieces
8 cloves of garlic, crushed through a garlic press
1 large red chilli, diced – remove the seeds if you don’t like it too spicy
1⁄3 cup vermouth or white wine
Small pinch of saffron threads
1 punnet baby tomatoes, cut in half
1⁄3 cup tomato passata
2 tablespoons finely chopped parsley
300g fresh lasagne sheets – use less if you’re serving two
Cut each lasagne sheet in to large free form shapes/rags – anything from large triangles, diamonds or strips, just don’t make them too small. Bring a large pan of well salted water to the boil.
Whilst the water is boiling place the garlic, chilli and a good amount of olive oil, at least ¼ of a cup, in a large narrow sided sauté pan or fry pan. Turn the heat to medium and slowly cook the garlic and chilli until just beginning to colour. Increase the heat slightly and add the seafood along with a generous pinch of salt; cook until the prawns are almost opaque – the seafood doesn’t need to be cooked all the way through at this point. Add the vermouth/white wine and let it bubble away and reduce slightly. Add the tomatoes and saffron and with the back of a spoon press down on each tomato half so that it collapses and releases its juice. Add the tomato passata and little of the boiling pasta water. Bring to a simmer, lower the heat and give everything a gentle but thorough stir. Let the sauce simmer for a few moments on low heat. Add most of the chopped parsley, taste and add more salt if required.
Add the pasta to the boiling water and when cooked (it won’t take long for fresh pasta) drain and reserve a cup of the cooking water. Add the pasta to the sauce and gently toss it through. The pasta will start to soak up the pasta sauce so add as much of the reserved pasta water as required to avoid the sauce drying out. To serve, place the pasta on large warmed plates making sure there is an even amount of seafood, pasta and sauce in each serving. Sprinkle with the remaining parsley and a drizzle of your best extra virgin olive oil and serve straight away.