Donovans tradition is captured in this dish! A favourite for the past 20 years. Prepare it with love!
5 litres water
500g good quality linguine
2 garlic cloves, finely sliced
2 bird’s-eye chillies, sliced
1∕3 cup olive oil
16 Tasmanian black mussels
1 cup chicken stock
4 Western Australian scampi
16 medium prawns, peeled and de-veined, with tails left on
16 Tasmanian scallops
1 x handful Italian parsley, freshly chopped
salt and freshly ground black pepper
In a large pot, bring water to a boil with 4 tablespoons salt. Cook linguine until al dente. Meanwhile, in a deep skillet or frying pan, fry garlic and chilli in olive oil over medium heat; do not brown. Add mussels, which will begin to open within minutes. Discard any that do not open. Increase heat to high and add chicken stock. Reduce by half. (The rapid boiling will create an emulsion between the stock and the olive oil, an essential element in the texture of the finished sauce.) Add scampi and cook for 1 minute. Add prawns and cook for 1 minute. Finally, add scallops and cook for 1 minute. Season, but be careful of adding too much salt – mussel juices are very salty. Drain pasta well but do not rinse. Return to pot and pour seafood and sauce over. Add parsley and toss together. Adjust seasoning. Arrange pasta and seafood with careful carelessness in a large bowl and serve immediately.