Seafood Linguine

  • 150g Raw King Prawns
  • 100g Octopus (Cleaned)
  • 4 Large Scallops (Cut in half)
  • 10 Mussels
  • 50g Samphire
  • 75g Linguine
  • 50g Butter
  • 1 tsp Capers
  • 2 Cloves Garlic

I’ll warn you now there is a little bit of faffing around with this, it is however well worth it. Start off by prepping your seafood (or you could of course ask your fishmonger to do that for you). You’re going to want peel the prawns, do this by taking off the head and then running your thumb under the shell towards the tail.

Throw away the shells but keep the heads they are lovely deep fried, trust me. Leave the prawns to one side and thinly slice the octopus separating the tentacles. Again leave those to one side and then slice the scallops through the middle so you get eight discs.

Boil the kettle and then stick a large pan on the heat. Once the pan is scorching hot, add little oil and then stir fry the octopus, followed by the prawns and finally the scallops. Leave them all to one side to rest. In another pan cook the pasta until softened. Just before you drain the pasta add the samphire to blanch for about a minute.

Now for the mussels put them in a small pan, put on a high heat and cover. Cook for about three minutes or until they are all opened. You don’t need to add water there is enough moisture in the mussels to steam them open.

Back in the pan you used for the seafood, melt the butter, add the capers, crush the garlic into the butter and stir. Finally add the pasta, samphire, mussels and the other seafood and stir for about a minute or so making sure its all well coated. Transfer it to a bowl and dive in!

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Super Easy Moules Mariniere

Moules Mariniere

  • 1kg Brancaster Mussels
  • ½ Packet Potts Moules Mariniere Sauce

Honestly it cannot be simpler or faster. In a wok or large saucepan, cook the mussels in a dry pan until they’re all open (discard any that don’t open). Drain the excess liquid then add the sauce. Stir to make sure it’s all coated. Serve with some crusty bread straight from the pan.

Fish @ The Guineas Food Festival 2013

The Food Festival
The Food Festival

Last weekend saw the first ever Guinea Food Festival in The Guineas Centre, with food from around the world and music covering all four days of the festival the atmosphere in the centre was brilliant!  On Thursday we at Fish Burwell had smoked mackerel tastings, followed up on Friday with our fabulous Honey Roasted Hot Smoked Salmon, if you’ve never tried it get yourself some and make Honey Roast Salmon Linguine.  Finally on Saturday morning we brought a little taste of the seaside to Newmarket with our shellfish bar outside of the shop.

Trisha Sporting Her Fish Balloon Hat
Trisha Sporting Her Fish Balloon Hat

The festival was fantastic and everyone that we talked to loved the variety of different food on offer, other food included The Pantry offering a variety of different tastings including sloe gin! Rhubarb with their Hog Roast and Montaz Indian Restaurant with some fabulous Indian dishes and snacks (the Biriyani was fantastic!)

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