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Seafood pasta Recipe by Theo Michaels aka TheoCooks.com - featuring Honestly Good Olive Oil.

Jamie Oliver 15 minute meals - I've done one better - 14 minute meal! :) (don't tell him though as he'll kick my ass!)

Simple, elegant and damn tasty! An afrodisiac dish if ever there was one! Just love this seafood pasta dish..

Another really quick and incredibly tasty dish!

Serves 2 – Ingredients:

1/4 Cup of extra virgin olive oil
Decent splash of white wine
1 shot of Ouzo
Dozen king prawns raw
* Half a dozen clams or mussels (washed and cleaned)
2 Scallops cut in half (horizontally)
6 Baby plum tomatoes cut lengthways in half
4 cloves garlic sliced
Large pinch dried chilli flakes
Dried Linguine for 2 people

* Note: clams or mussels need to be cooked ‘alive’ (unless bought pre-cooked). Before cooking discard any that do not close after you have rinsed them or tapped them together. Once cooked if any have not opened discard and do not eat.

In summary – before cooking they should close, after cooking they should open. Any that break those rules are expelled!

Method:

Cook Pasta to instructions until al dente (you want to turn off the pasta just before it is ready) – while it is cooking…

Add enough olive oil to cover the base of the frying pan and set to medium/low heat, throw in the garlic (seems like a lot but trust me!).

Let simmer for a minute (don’t let the garlic start to turn golden).

Add the seafood, stir for a minute then add the chopped tomatoes and cook for another minute.

Add a splash of wine, season well and turn up the heat and cook for a few minutes to cook out the alcohol and emulsify the sauce until the shellfish have opened (if not using clams or mussels, just simmer for a couple of minutes – the scallops and prawns will take just a few minutes to cook through).

Throw in a handful of chopped fresh parsley and add the shot of ouzo, cook for a minute to burn off the alcohol.

By now the pasta should be just about ready (you want it quite al-dente), drain the pasta and pour into the saucepan with the seafood (doesn't matter if a bit of water is still on the pasta it will help thicken the sauce) turn off the heat and let the pasta cook just a little longer in the juices; it should start to soak up the sauce leaving a nice shine all over the pasta (you don’t want a sloppy dish!)

Put into two bowls, season, add a tiny drizzle of olive oil and just a tiny sprinkle of parsley and a pinch of the chilli flakes.

Goes well with romantic conversation and a couple of stolen kisses. And the rest of the wine of course…

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