A Morito teatowel in Birkenhead listening to Curtis Mayfield

Saturday night in and I persuaded the daughter that we should have pasta with seafood.

I am not sure she realised when she said ‘Yes okay’ that I was going to be cooking her fideas out of the Morito cookbook.

It had been a few weeks since I had been down to Wards and I felt the need to invest in some seafood. So I bought two good handfuls of clams, a similar amount of mussels and six prawns. I also bought some salt cod for later in the week.

I used the prawn shells and heads to make stock. Frying them in olive oil and then adding onion and carrots, white wine, bay leaves and water.

It was then just a question of cooking down down some finely chopped onions and leeks, with a few cherry tomatoes, lemon zest, bay leaves, red chilli and fennel seeds until caramalised. That was removed from the pan and the fidea (small pieces of angel hair pasta) were fried in more oil until just starting to brown when the vegetable mix was stirred back in and and the stock added. Clams, mussels and prawns were dotted artfully and it went into the oven for twenty minutes.

We ate it with Turkish bread from the grocers listening to some of the most sublime music recorded by a man wearing an enviable pair of yellow trousers.


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