Seafood ragout

True Love
2 servings Prep: 15 mins, Cooking: 30 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

200.00 g mussels — shelled
65.00 ml wine — dry white
365.00 ml stock — chicken
150.00 g linguine — or thin noodles
65.00 ml fresh chillies — 573
200.00 g calamari — rings
365.00 ml stock — chicken
0.00 salt and white pepper — to taste
30.00 ml flour
1.00 chillies — finely chopped
30.00 ml butter
1.00 garlic — cloves, crushed
15.00 ml lemon juice
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Method:

In a small saucepan, cook mussels in
the wine for 2 minutes. Remove from
heat and tip into a colander set over a
bowl to collect the cooking juices. Pour the mussels? cooking juices into a pan, add the chicken stock and bring to a boil. Boil rapidly until reduced to 175ml, turn off the heat and
keep warm. Cook pasta as directed on packet until al dente. Drain well, return to pan with 1 tablespoon of olive oil, toss, cover and keep warm. Season calamari with salt and pepper, toss in flour, and shake off excess flour. Heat 2 tablespoons oil in a large frying pan, add calamari and chillies and fry in batches over high heat for 2 minutes or until cooked through. Remove and keep warm. Pour mussel/chicken liquid into the
frying pan in which the calamari was cooked, add butter, garlic, herbs,
prawns and lemon juice, and toss together
for 1 minute. Add cooked mussels and calamari, toss and heat through for another minute. Season to taste with salt and pepper, and remove from heat. Divide ragout into warm serving bowls and twist some pasta into a pile in the centre of each bowl. Serve immediately.



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