Here is the latest recipe courtesy of chef Paul Gildroy at the Magpie Cafe, Whitby.
Ingredients - serves 2
200g smoked salmon (cut into strips), 150g fresh squid (scored and cut into strips), quarter kilo mussels (removed from the shell), 75g English samphire (woody stalks removed), 3 shallots (finely sliced), 300g squid ink linguine/spaghetti pasta, 1 egg (beaten), 2 egg yolks (beaten), 100ml double cream, 75g grated parmesan, olive oil, salt and black pepper, chopped parsley 200g.
Cook the pasta in boiling salted water as per instructions on the packet. Whilethe pasta is cooking, in a separate pan heat a little oil, add the shallots and cook until lightly caramelised.
Remove the shallots from the pan then add a little more oil and the squid, over a high heat cook the squid, tossing frequently until lightly coloured.
Remove the squid from the pan (set aside with the shallots).
Into the hot pan add the mussels, place on a tightly fitting lid and cook for 3-4 minutes or until the mussels have opened up fully (discard any that do not) and then add the samphire.
After a minute, return to the pan the shallots and squid.
Once the pasta is cooked, drain off the water (retain a little) and add the pasta to the beaten eggs with the cream and parmesan.
Toss to coat (and cook the egg) then add this to the seafood, at this point add the smoked salmon and black pepper, toss to evenly mix. If the sauce looks a little thick add a few drops of the pasta water to ‘let the sauce down.’
Pour the pasta into bowls, finish with chopped parsley and serve immediately.