Inspiration from the sea

Oysters are renowned for their powers as aphrodisiacs. In  fact, it’s the zinc which offers the  zing. But oysters are not the sole source of zinc – other seafoods, like crabs, lobsters, mussels and prawns also provide zinc and copper. In the spirit of romantic pasta eating, the Foundation’s national magazine presents a delicious marinara sauce for lazy  summer nights.

Method

Put the cleaned mussels and cockles into a broad, shallow cooking pot with the water and slice of lemon. Cover the pot and put it over a moderate heat. Let it cook for a few minutes, shaking the pan  occasionally, until the mussels and  cockles have opened.

Allow to cool enough to handle, remove them from their shells and keep to one side.

Chop the onion finely, peel and chop the tomatoes and chop the seeded chilli very finely.

Heat the oil in a saucepan. Add the whole peeled clove of garlic and cook until browned. Discard the garlic. Add the onion to the pan, stir for a few minutes until softened, then add the chilli, the peeled chopped tomatoes, and the saffron. Cook gently for about 10 minutes, stirring occasionally.

Cook the pasta while the sauce is cooking. When the pasta  is just about ready, add the scallops to the tomato sauce, then the mussels and pipis. Add the parsley at the last  moment.

Drain the pasta and put it into a heated serving bowl.  Add  the seafood sauce and some freshly ground pepper, toss  it all together and serve. Do  not  add cheese.

Variations:

• Strain the water in which the mussels were cooked and  add it to the water in which the spaghetti is cooked.

• Use prawns instead of scallops.

• Add a few oysters

• Serve with linguini or spaghetti neri (black  spaghetti).

From Color Me Healthy: why you should eat almost  everything by  Rita Erlich and Dr Alice Murkies.

Available online at The Jean Hailes Shop

Content created December 01, 2005