This recipe combines the finest handmade Linguine al nero di seppia (black squid-ink pasta) with Marty's Killary mussels, Galway Bay smoked salmon and clams, and sea lettuce. Serves two.
est Restaurant, Twelve Hotel, Barna.
YOU WILL NEED
150g linguine nero
½ shallot, finely diced
1 garlic clove
130g mussels, cleaned
130g clams, cleaned
100ml fresh cream
50g smoked salmon, finely sliced
25g dry black na mara sea lettuce
Place the linguine in a pot of boiling water and cook for four to five minutes, until al dente. In a separate large pan, add the olive oil and sweat the shallot and garlic, cooking gently for three minutes.
Add in the mussels, clams and Chardonnay, place a lid on top and steam for three to four minutes, until all the mussels and clams have opened.
Add the fresh cream and the drained pasta. Coat the pasta with the sauce and finish by adding the smoked salmon. Place into deep bowls and sprinkle with the sea lettuce.