Seafood Linguine

Ingredients

For the Pasta:

● Linguine pasta: 160g

● Prawns: 120g

● Calamari: 120g

● Hokkaido scallops: 30g

● Mussels: 120g

● Chopped onion: 1tsp

● Garlic anchovy salsa verde: 2tsp

● Chopped parsley: 2g

● 1 lemon

● Salt and pepper to taste

Garlic Anchovy Salsa Verde:

● Confit garlic: 600g

● Anchovies: 400g

● Parmesan: 200g

● Lemon: 1

● Olive oil: 200g

The Anam Executive Chef Nguyễn Duy Anh

Method:

Prepare the Salsa Verde:

- Finely chop the confit garlic, anchovies, Parmesan, and lemon.

- Mix all ingredients with olive oil until well combined.

Cook the Pasta:

- Cook the linguine in a pan of salted water until al dente, about 15 minutes.

Prepare the Seafood:

- Heat the oil in a large frying pan.

- Sear the scallops for 20 seconds on each side.

- Add the chopped onion and fry until tender and starting to brown.

- Add the remaining seafood to the pan and season with salt and pepper.

- Cook the seafood until golden brown.

- Add 20ml of dry white wine to deglaze the pan and remove the seafood smell.

Combine and Finish:

- Add the cooked pasta, garlic anchovy salsa verde, 2tsp of pasta water, chopped

parsley, lemon juice, and lemon zest to the pan.

- Cook until the liquid thickens and coats the pasta.

Serve:

- Transfer the pasta to a platter.

- Top with the seafood.

- Garnish with a slice of lemon and lemon zest.

- Serve immediately. VNS