Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2

From Saturday Kitchen
Ingredients
- 160g/5¾oz linguine
- ⅔ tbsp extra virgin olive oil and extra for drizzling
- 2 garlic cloves, thinly sliced
- 1 tbsp large capers
- ½ red chilli, left as it is
- 12 black or green olives
- 30 ripe baby plum tomatoes, halved
- 2 small bunches fresh parsley
- 6 tbsp white wine
- 10 mussels, cleaned and beards removed
- 10 clams, cleaned
- 2 slices sourdough bread, toasted
Method
-
Cook the linguine in a large saucepan of salted boiling water until al dente.
-
In the meantime, heat the olive oil in a saucepan, add the garlic, capers, chilli and olives and fry about 30–60 seconds. Add the tomatoes and season with salt.
-
Place the seabass fillets in the pan over the tomatoes and place a bunch of parsley over each fillet. Pour in the wine and 6 tablespoons of water. Cover with a lid and cook for about 6 minutes.
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Tap any mussels or clams that are partly open and discard those that do not close tightly.
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Add the mussels and clams to the pan and continue to cook for a couple of minutes or so until the shells open up. Discard any mussels or clams that have not fully opened.
-
Carefully remove the seabass fillets and arrange each on a plate on top of a slice of toasted sourdough. Drizzle a little of the sauce and some olive oil over the top.
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Add the cooked linguine into the tomato sauce with the mussels and clams, mix well over the hob and serve immediately with a drizzle of olive oil.
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Enjoy the pasta as a starter followed by the seabass as a main course or both at the same time.