Donovans is located on the St Kilda beach front offering guests a memorable dining experience in Melbourne. With a bayside view, beautiful Mediterranean inspired food and the special relaxed atmosphere of the restaurant, Donovans is where you will feel at home.
Today, we have a traditional Donovans dish that has been a favourite for 28 years.
Recipe Ingredients:
500g good quality linguine
5 litres water
2 garlic cloves, finely sliced
2 birds-eye chillies, sliced
1/2 cup olive oil
16 Tasmanian black mussels, scrubbed and debearded
1 cup chicken stock
2 Moreton Bay bugs, halved lengthwise and cleaned
16 medium prawns, peeled and de-veined, with tails left on
16 Tasmanian scallops
1 handful Italian parsley, chopped
salt and freshly ground black pepper.
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Method:
In a large pot, bring water to a boil with 4 tablespoons of 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 Moreton Bay bug halves, then 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 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 care in a large bowl and serve immediately.
Donovans
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