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As you may have read Nadia has just gone through carpal tunnel surgery on her left hand so this is Stuart, her husband and trusty assistant, with my first guest blog post.  I don’t know how many of these I will do but it might be interesting for some and maybe especially for anyone who isn’t the primary cook in the household.  I always try and help prep things but Nadia is in charge.  I will give my opinions from the viewpoint of someone who doesn’t do this often other than helping.

This recipe is inspired from a Jamie Oliver recipe.  I needed something to work from but it also has a few changes and my insights.

This recipe is just for two people so you can adjust it accordingly.  I went and did the shopping and managed to get the correct items using my best French.


The recipe includes crab meat but we really didn’t think that it added anything to the dish.  In my opinion you either should leave it out or add quite a bit more to make sure that you can really taste it.

The bucatini seems to be a really good match for this dish so I think it is well worth making sure you get this pasta.

Serves 2

Sauce (this might make a bit more sauce than some people would like)

1 800g / 28oz can of crushed tomatoes
2 or 3 cloves of garlic, crushed
1 tbsp olive oil

Heat the oil over medium heat in a large saucepan
Saute garlic for 30 seconds
Add tomatoes
Bring to a boil then cover, simmer and stir occasionally until the sauce thickens up (about 45-60 mins)

Main dish

Here are the main ingredients ready to get started:



200g / 7oz crab meat (cooked)
1 clove garlic, crushed
1/2 tsp red chili flakes (to taste)
250g / 9oz mussels
150g / 5.5oz calamari/squid
200g / 7oz shrimp
bucatini (85g / 3oz pp uncooked)
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, chopped



You should have already prepared the sauce since that takes time (see above)
Clean and beard the mussels
We had a whole squid so you remove the head and discard.  Clean the remainder thoroughly and cut into small rings.
Use a large sauce pan with plenty of water.  Heat it until boiling then add the bucatini.  Let it boil for about 8 minutes until it is al dente.
A few minutes before the pasta is ready heat uncovered the butter, crushed garlic and oil in a large, heavy bottomed pan
Add the shrimp, crab meat, calamari/squid and mussels
Cook them all on high heat, with a lid on the pan, shaking once or twice for about 4 minutes (all mussels should be opened)
Add the tomato sauce into the seafood
Strain the bucatini and add to the pan with the seafood and sauce
Stir everything up well
Sprinkle with some parsley and oregano