Flamboyant saffron seafood linguine

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  • Ready in: 30 Mins
  • Serves: 6
  • Complexity: easy
  • Origin: Main Courses
Flamboyant saffron seafood linguine


  • 600g raw whole king or tiger prawns, shell on
  • 400g black linguine (made with squid ink)
  • 1 tablespoon extra-virgin olive oil
  • 120g cured chorizo, chopped into little cubes (not the raw or semi-raw chorizo)
  • 2 Spanish onions, finely chopped (or any yellow or white onion if unavailable)
  • 4 cloves of garlic, peeled and grated super-fine
  • A large pinch of saffron
  • 1 large red chilli, very finely chopped
  • 800g clams
  • 150ml medium dry sherry, such as amontilladofor the cooking and 150ml to drink while cooking
  • A handful of coriander, chopped
  • Juice of 1 orange
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper
  • 2 handfuls of flat-leaf parsley, roughly chopped


  1. 1. Take the head and the shell off the prawns until you reach the tail.

    2. Holding on to each tail, run a small sharp knife along the spine of the prawn until you reach the thin intestinal tube, which is either clear or mud coloured. Remove this tube and set the prawns aside as you do them.

    3. Cook the linguine according to the packet instructions (this will only take a few minutes depending on the pasta and personal taste).

    4. Drain, splash a tiny bit of olive oil in the pan to prevent sticking, give it a stir and set aside, covered in clingfilm and a clean tea towel to keep it warm. Now is a good time to have the glass of sherry before the busy part starts.

    5. In a large (and I mean family-sized) saucepan, heat the olive oil and fry the prawns and chorizo for roughly five minutes over a high heat until really golden.

    6. Add the onion, garlic, saffron, half the chilli and the clams to the pan and stir for two minutes until the onion has softened.

    7. Finally, add the sherry, orange juice and lemon juice and cook, covered with a lid and over a medium heat, for five minutes until the clams are all open.

    8. Taste and season before adding to the pasta and colouring it in with the parsley and the rest of the chilli.

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