Since we opened the west end restaurant, this pasta dish has always been our most popular with the regulars.

It’s a classic summer recipe that you will see on the menu in most seaside Italian towns.

Often Italian flavours are hard to replicate outside of Italy. However, this is one recipe that defies the odds!

With some of the best seafood in the world found on our Scottish shores, this dish is the perfect fusion of Italian love and Scottish produce.

Don’t be afraid to change the types of seafood according to market availability or your family’s favourites – just be sure to buy the freshest and best seafood that you can.

Pangrattato is a resourceful way to use up stale bread.

My Nonna wouldn’t throw anything away and breadcrumbs were often substituted on many pasta dishes instead of expensive parmesan.

For more information visit: eusebideli.com

How to make seafood linguine with pangrattato

This recipe servies four.

Ingredients

  • 150g stale bread
  • Olive oil
  • 2 cloves of garlic
  • Pinch of dried chilli
  • 50ml white wine
  • Handful of small sweet tomatoes
  • 250g linguine pasta
  • 4 langoustines
  • 200g mussels, cleaned
  • 200g clams, washed
  • 150g prawns, peeled
  • Flat leaf parsley, finely chopped
  • Sea salt

Method

  1. To make the pangrattato, remove the crust from the bread and blitz to coarse breadcrumbs. Heat two tablespoons of olive oil with a clove of garlic and add the breadcrumbs. Fry until golden brown, drain on kitchen paper and set aside.
  2. Cook the pasta in a pot of salted boiling water until al dente.
  3. For the seafood, heat 50ml of olive oil in a pan. Add a garlic clove for one minute to aromatise the oil and then remove. Add the langoustines and cook, turning several times for approximately one minute before adding the clams, mussels and chilli. Squeeze the tomatoes lightly in your hand before adding to the pan. Pour in the wine and cover the pan with a lid to allow the steam to cook the shellfish. Just as the shellfish are opening, add the peeled prawns and a small ladleful of the pasta water. Allow to cook for a further minute.
  4. Drain the linguine and toss through the seafood. Finish with a sprinkle of pangrattato and parsley before serving.