I’d decide to stay. It was a risk I was willing to take for the greater good. I’m not a fan of fish, never have been, not since I ate an anchovy stuffed olive by accident when I was five. 21 years later and I’m still slightly ambivalent, even after taking my first steps towards eating them slimy, scaly, smelly creatures earlier in the year after a bit of a binge drinking session. That day seemed like a dream and my friends cherished my face as I gulped down Oysters, Scallops, Prawns and more! Last night was different, not a drop of alcohol had passed my lips and I was just stopping by to pick up my Sicilian friend and after a few minutes was invited to stay for dinner. They’d just had a delivery that morning from Billingsgate Fish Market, one of the guys who works in the Italian embassy had traded a night shift for a delivery of fish. I was gestured toward the table and Gianni cried are you ready for a taste of Sicily? A metal bucket was dumped on the table filled with linguine, mussels and a fantastico arrabiata sauce with King Prawns and Squid. It was a marvellous treat and sitting there engrossed in Italian conversation only made it better.

Ready

• King Prawns, mussels and squid
• White Wine
• Tomatoes (skinned)
• Chopped garlic
• Fresh Chilli
• Red Wine
• Linguine
• 2 Lemons, juiced
• Olive Oil

Set

• Plates

Go

1. First up clean the mussels, off with their beards!
2. Put them in a large pan with a glass of white wine and cook until they have opened up (about 3-4 mins)
3. Skin the tomatoes by blanching them in boiling water and then smash them up.
4. Put some water on for the Linguine
5. Heat the olive oil in a big pan and throw the tomatoes, garlic and chilli in. Gently cook, adding a glass of red wine after 5 mins.
6. Put the linguine into the boiling water and cook it for 10 mins until al dente.
7. Meanwhile lightly fry the prawns adding the Squid after a few mins. Place into the sauce when they are cooked through. About four mins.
8. Drain the linguine and throw in the mussels, the lemon juice and a big glug of olive oil.
9. Pour over the sauce with the prawns and the squid and stir well listening to the clinking of the mussels.
10. Serve up with a bunch of friends and more olive oil.

What you should know

For more of my bits and pieces check out www.theothersidemag.co.uk/sam