2-3 Tbsp Olive oil
2 cloves garlic
250g thin Linguine, broken into pieces
15 cloudy bay clams
6 Tua Tua’s
150g monkfish or cod
Handful parsley, chopped
500ml Shellfish stock, hot
Place a paella pan on the heat and add the olive oil to cover the base with 3 whole cloves of garlic. Add the linguine and fry turning all the time so they brown without burning. Add the hot stock and bring to a simmer then cook as for a risotto. Add squid, clams and tua tua’s and continue to simmer.
Once the pasta and shellfish are almost cooked add the fish then simmer for a few more minutes until cooked through. Add chopped parsley.
Remove garlic before serving.
For the allioli grind the garlic in a pestle and mortar, then make a mayonnaise as normal with the egg yolk, lemon juice and olive, season at the end. Serve alioli on the side.