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Perfect midsummer dish
Published 26/08/14

SEAFOOD pappardelle with samphire and chilli.

THIS is a fantastic seafood pasta dish with lovely fresh seafood, salty samphire, zesty lime, spicy chillies and aromatic coriander. It’s the perfect midsummer dish to enjoy in the sun with a nice cool glass of Picpoul de Pinet.

Samphire is in peak season right now and although not readily available in the supermarket, your local fishmonger will likely be able to source some for you along with the rest of the seafood required for this recipe, which will serve two people. You will require one large, non-stick frying pan.


200gms fresh cod loin cut into slices, remove any bones or skin

200gms fresh prepared squid cut into rings

12 large de-shelled tiger prawn tails

100gms fresh white crab meat

150gms dried pappardelle, cooked as per instructions or 300gms of fresh pappardelle

1 tbsp of British rapeseed oil

1 tbsp of quality extra virgin olive oil

1 or 2 fresh red chillies, chopped with or without seeds depending on how spicy you like it!

1 bunch of washed coriander, chopped

Juice and zest of one lime

1 bunch of spring onions, chopped

80gms of butter

1 or 2 cloves of garlic, chopped

100gms fresh samphire, rinsed


This dish is fantastically easy to prepare and serve! Just have all the above ingredients laid out in front of you and you’re good to go. Firstly heat your rapeseed oil in the frying pan on a high heat. When the oil has just started to smoke add in the squid, tiger prawns and cod.

Cook the seafood for a few minutes, stirring to ensure even cooking. If the pan was hot enough the seafood should caramelise slightly and have a nice colour on the edges.

Keeping the heat on high, add the butter, spring onions, garlic, crab meat, chillies, half the coriander and half the lime juice and zest and stir these together. Then toss the pasta through the sauce and ensure everything is mixed together. Once everything is combined, turn the heat down and make sure everything is warmed through.

Now add the samphire. Toss this through the mixture for 20 to 30 seconds until the samphire is hot. Be careful not to overcook the samphire as it will lose its lovely shape and bite.

Taste the pasta for seasoning and add salt and pepper, as required. Remember that the samphire will add its own natural salt to the dish.

Transfer your pasta to your serving plates and finish with the rest of the chopped coriander, olive oil and lime and you’re ready to serve. Enjoy!

Published 26/08/14

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