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Recipes CHINESE 5 SPICE MUSSEL & CALAMARI LINGUINI

CHINESE 5 SPICE MUSSEL & CALAMARI LINGUINI

Prep 10 mins
Cooking 20 mins
Serves 4

If you’re like me, it’s always time for Pasta! In my home we love and enjoy many different variations of this Italian staple depending on the season and the mood we’re in. Sometimes it’s a cold pasta salad as a side dish or a creamy dinner dish enjoyed on its own. This time, it’s a lovely Springtime Linguini dish with a kick made with Cape Herb & Spice Chinese 5 Spice. This dish is ready in a total of 30 minutes, which is perfect for the working Home Cook.

- WHAT YOU WILL NEED -

  • 500g mussels – defrosted with shell on
  • 300g calamari rings – defrosted
  • 250g Linguini
  • 1 cup Rosa Tomatoes
  • 250ml cream
  • 1 small white onion – chopped
  • 2 garlic cloves – sliced
  • 2 Tbsp olive oil
  • 2 Tbsp herb or plain butter
  • ½ cup chopped fresh coriander
  • Juice of a small lemon
  • 2 tsp Cape Herb & Spice CHINESE 5-SPICE
  • ½ tsp. + ¼ tsp Cape Herb & Spice TALL ATLANTIC SEA SALT GRINDER
  • ½ tsp. + ¼ tsp Cape Herb & Spice TALL BLACK PEPPERCORNS GRINDER
  • ¼ cup finely grated Parmesan (optional)
  • Boiling water

- METHOD -

Cook the Linguini as per the instructions on the package. I usually cook mine for about 12 minutes so that it’s perfectly al dente. Set aside once done. Do not drain the spaghetti as this will dry it out.

While the Linguini is cooking, in a large non-stick skillet, heat the olive oil and fry the calamari for about 4 minutes until it starts to brown slightly. Add 1 tbsp. butter, mussels along with the garlic, Cape Herb & Spice Chinese 5 Spice, ½ tsp. salt and ½ tsp. pepper and sauté for another 4 minutes. Then add the Rosa Tomatoes and allow to cook for 3 minutes or so. Take the seafood off the heat and squeeze the lemon juice over it. Set aside.

In a separate pan, heat the remaining butter, add onions and sauté them until soft. Add the coriander and cream stir continuously until combined. A thick sauce will form. Season it with ¼ tsp. salt and ¼ tsp. pepper.

Pour the creamy sauce into the seafood mix and combine. Taste and add more seasoning if necessary. Then, using tongs, add the Linguini into the creamy seafood mix. You should also add about 4 tbsps. of the Linguini water for moisture.

Dust with the parmesan (optional) and serve while still warm.

 

Recipe concept & photography by Ichumile Mpumlwana 

Follwow her on Instagram: @ because_i_like_nice_things and Visit her Website: https://www.becauseilikenicethings.com/

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