2 garlic cloves, crushed
1 birdseye chilli, finely chopped
Extra virgin olive oil
½ cup of dry white wine
Sea salt & cracked pepper
½ packet of linguini
1tin of Brunswick sardines in olive oil
1 tsp baby capers
¼ cup parsley
10 basil leaves
½ egg, boiled
1 garlic clove
1/2 lemon, juiced
1tbs extra virgin olive oil, (if necessary)
1 cup pipis or vongole
6 green prawns
2 baby calamari tubes, cleaned and sliced into strips
SARDINE SALSA VERDE
Add all the salsa verde ingredients to a food processor, apart from the olive oil, and blitz until smooth. If the salsa verde is dry add the extra olive oil to make a paste. Add more if necessary. Set aside.
Place a large pot of salted water on the stove and bring to boil. Add the pasta, cooking as per the packet instructions.
Whilst the linguini is cooking heat a frying pan with a tablespoon of olive oil. Gently fry the garlic and chilli for 1-2 minutes. Pan fry the prawns, turning them on each side until golden. Add the calamari strips, the mussels and pipis. Mix to coat the seafood in the garlic oil, then add the wine. Cover for 1 minute or until the mussels and pipi shells open.
Strain the linguini and add to the frying pan, coating with the seafood garlic wine sauce.
Divide seafood pasta into 2 bowls, topping with a tablespoon of sardine salsa verde. This is best stirred through in your bowl at the table.