Fettuccine, fresh seafood and harissa dressingPrint Recipe
6 pale green pointy peppers, or 2 normal green peppers (210g gross)
500g dry fettuccine pasta
About 3 tbsp olive oil
25g unsalted butter
1 red chilli, finely diced
4 garlic cloves, crushed
4 squid tubes, cut into 1/2cm rings (300g net)
500g mussels, beards removed
360g king prawns, peeled, de-veined but with the head and tail left on
4 tomatoes, quartered, seeds discarded and diced into 1cm pieces (180g net)
10g parsley, roughly chopped
4 to 6 lemon wedges
Salt and black pepper
2 green chilies, roughly chopped
65g parsley, roughly chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cardamom
Zest of 1 lemon
¼ tsp caster sugar
150ml olive oil
Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley with coriander leaves and stems. Serves four to six.
Place a heavy based griddle pan on high heat and allow to heat up well. Put the peppers in the pan and cook for about 12 minutes (16 minutes for the normal peppers), turning regularly until the skin is charred and blistering. Remove from the heat, place in a bowl and cover with cling film. Once cool enough to handle, peel the peppers, remove the seeds and cut into
1 centimetre dice. Set aside.
Make the green harissa by placing all the ingredients in a food processor. Add ¼ teaspoon of salt and a generous grind of black pepper and work to a smooth, runny pesto consistency. Set aside.
Cook the pasta in plenty of boiling salted water until al dente, about 9 minutes or as stated on the packet, minus a minute. If the pasta is ready before the seafood, drain, stir in a little olive oil and keep warm.
In a large heavy based saucepan for which you have a lid, heat 2 tablespoons of the olive oil and the butter. Add the chilli and garlic and cook for 2 minutes, until the garlic is nicely caramelised. Pour 3 tablespoons of water into the pan to stop the cooking. Add the mussels, squid and prawns, cover with a lid and cook for 2-3 minutes or until the mussels have opened; discard any that have not. Stir through the peppers, tomatoes, 1 tablespoon of oil, 2 teaspoons of salt and 1 teaspoon of pepper. Warm through, mix in the pasta and transfer to a large serving dish. Drizzle over the harissa and its oil. Sprinkle the parsley over the top and serve with a wedge of lemon.