A Taste of Sicily (arnos grove style)
I’d decide to stay. It was a risk I was willing to take for the greater good. I’m not a fan of fish, never have been, not since I ate an anchovy stuffed olive by accident when I was five. 21 years later and I’m still slightly ambivalent, even after taking my first steps towards eating them slimy, scaly, smelly creatures earlier in the year after a bit of a binge drinking session. That day seemed like a dream and my friends cherished my face as I gulped down Oysters, Scallops, Prawns and more! Last night was different, not a drop of alcohol had passed my lips and I was just stopping by to pick up my Sicilian friend and after a few minutes was invited to stay for dinner. They’d just had a delivery that morning from Billingsgate Fish Market, one of the guys who works in the Italian embassy had traded a night shift for a delivery of fish. I was gestured toward the table and Gianni cried are you ready for a taste of Sicily? A metal bucket was dumped on the table filled with linguine, mussels and a fantastico arrabiata sauce with King Prawns and Squid. It was a marvellous treat and sitting there engrossed in Italian conversation only made it better.
- King Prawns, mussels and squid
- White Wine
- Tomatoes (skinned)
- Chopped garlic
- Fresh Chilli
- Red Wine
- 2 Lemons, juiced
- Olive Oil
- First up clean the mussels, off with their beards!
- Put them in a large pan with a glass of white wine and cook until they have opened up (about 3-4 mins)
- Skin the tomatoes by blanching them in boiling water and then smash them up.
- Put some water on for the Linguine
- Heat the olive oil in a big pan and throw the tomatoes, garlic and chilli in. Gently cook, adding a glass of red wine after 5 mins.
- Put the linguine into the boiling water and cook it for 10 mins until al dente.
- Meanwhile lightly fry the prawns adding the Squid after a few mins. Place into the sauce when they are cooked through. About four mins.
- Drain the linguine and throw in the mussels, the lemon juice and a big glug of olive oil.
- Pour over the sauce with the prawns and the squid and stir well listening to the clinking of the mussels.
- Serve up with a bunch of friends and more olive oil.
What you should know
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