Gino's Kitchen Kidnap: Linguine ai frutti di mare
We're cooking seafood pasta because Michelle loves calamari and I wanted to do something she would absolutely love!
Gino is back with a bang as he launches Gino's Kitchen Kidnap! A few weeks ago we asked our viewers to nominate their friends or a member of their family to be surprised by the Italian stallion and brought into the TM Kitchen to cook with him.
Before today's show we surprised an unsuspecting Gino superfan called Michelle at London's Waterloo station. She thought she was coming to London to celebrate her daughter Charlotte's 19th birthday... so she got the shock of her life when she stepped foot on the platform and was confronted by a ticket inspector who looks a lot like a certain Italian chef!
Back in the studio Gino and Michelle whip up a perfect linguine with mixed seafood sauce, garlic and white wine.
To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet and always cook the pasta with the lid off
Serves: 4Scaloppine di maiale: Calories 209, Fat 10g, Saturates 2.3g, Sugars 1.4g, Salt 0.4gCarote alla scapece: Calories 274, Fat 20g, Saturates 2.5g, Sugars 17.4g, Salt 0.6g
Ingredients
500g linguine200g clams 200g mussels 200g of baby squid, cut into quarters 200g peeled raw prawns Zest of 1 unwaxed lemon 2 x 400g tinned cherry tomatoes 150ml dry white wine 6 tablespoons of extra virgin olive oil 4 tablespoons of chopped flat leaves parsley 4 cloves of garlic, peeled and sliced Salt to taste
Method
Wash the clams and mussels under cold water, discard broken ones and any that do not close when tapped firmly
Place in a large saucepan, pour in the wine and cook on a medium heat with the lid on for 3 minutes, until the shells have opened. Discard any that remain closed. Tip into a colander placed over a bowl and reserve the liquid. Set aside.
Pour the oil in the same saucepan that you cooked the clams and mussels and gently fry the garlic until begin to sizzle. Add the tomatoes and cook on a medium heat for 5 minutes. Season with salt and stir occasionally.
Pour 6 tablespoons of the reserved cooking liquor from the shellfish into the sauce and continue to simmer for 2 minutes
Stir in the baby squid and the prawns and continue to cook for a further 3 minutes until they both go pink
Add in the clams and the mussels with the parsley and stir until heated through
Meanwhile, in a large saucepan, bring to the boil 5 litres of water with 1 tablespoon of fine salt. Cook the pasta in the boiling water until al dente.
Drain and tip the pasta into the pan with the sauce
Sprinkle the lemon zest all over and mix everything together on a low heat for 30 seconds allowing all the flavours to coat the pasta evenly
Serve immediately
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