Linguine with Prawns and Salmon
“Simplicity is the ultimate sophistication.” – Leonardo Da Vinci, 1452-1519
Zio Antonio is a man of simplicity; a creature of habit and I think that stands him in good stead. He has set meal times and goes to bed and wakes at the same time each day. He remained in Vietri di Potenza and lives life well, with all of his children and grandchildren around him.
From him, I have learnt the simplicity of life and life’s little pleasures are worth more to the soul than gold. That first shot of coffee in the morning; a simple pasta for lunch; a glass of red wine with a piece of cheese; tomatoes and bread in the evening followed by pieces of nectarine. All consumed with peace of mind, followed by restful sleep. Sophistication itself.
And this recipe sums up simple sophistication; one I turn to for pleasure.
455g (1lb) linguine * 340g (12oz) thick salmon * 115g (4oz) small peeled cooked prawns * 220ml (7 floz) dry white wine * 1 tbsp olive oil * 1 tbsp fresh basil, chopped * 6 ripe Italian plum tomatoes, skinned, de-seeded and finely diced * 150ml (¼ pint) double cream * salt & freshly ground black pepper
Pre-heat your grill on high. Place the salmon skin-side down in a baking tin and drizzle with wine and oil. Sprinkle on the basil, salt and pepper. Grill until just beginning to brown, but still undone in the centre. Boil the linguine for 8-10 minutes until ‘al dente’.
Meanwhile, put the tomatoes and cream into a pan and bring to the boil, stirring well. Add the remaining wine and lower the heat, simmering for 5 minutes until reduced and slightly thickened. In the meantime, skin the salmon and flake into chunks. Then add the salmon and prawns to the sauce, coating all the fish. Drain the linguine and add to the sauce, tossing to combine. Serve immediately in warmed pasta bowls.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section THE ITALIAN JOB, a selection of authentic Italian recipes.