Linguine Fani à la Marinara by Roberto Fani

Follow the step by step recipe from the one-star Michelin chef Roberto Fani. “This is a very simple dish, just like me!” declares the chef. Let’s try it out yourselves!

Mussels and tomatoes are the basic ingredients, but the chef’s creativity plays a key role by combining them with a crumble of bread and anchovies and colatura di alici. Buon appetito!

Ingredients 

Serves 8

• 1 kg ripe tomatoes (pachino datterino type) 
• 1 kg fresh mussels 
• 200 g stale white bread 
• 5 anchovies with salt
• 3 dl extra virgin olive oil 
• 1 dl natural water 
• 1 tbsp colatura di alici (anchovy-based sauce) 
• A pinch of dried oregano
• 600g Linguine 
• Salt

To prepare the tomato paste

1. Wash and blend the ripe tomatoes.
2. Strain the mixture through a sieve to obtain a seed- and skin-free liquid.
3. Pour the liquid into a saucepan and cook over a low heat for about 1 hour, until the contents have reduced by a third.
4. Strain the liquid again to remove any residue, obtaining a ruby-coloured concentrate.

Preparing the mussel sauce

1. Place the fresh mussels in a frying pan over a low heat without adding any seasonings. Remove the mussels one by one as soon as they open to avoid overcooking.  Set aside the cooking water.
2. Place the mussels (previously shelled) in a thermomix (or blender), add 1 dl of the mussel cooking water, 1 dl of natural water and 1 dl of extra virgin olive oil. Blend (for thermomix: medium speed for 15 minutes at 60°C).
3. Strain through a sieve to obtain a smooth sauce.

Preparing the bread and anchovy crumble

1. Preheat the oven to 180°C. Toast the stale bread with the anchovies in salt, 1 tablespoon of extra virgin olive oil and 1 tablespoon of colatura di alici for 20 minutes. Leave to cool and blend to a coarse powder.

Preparing the linguine

1. Cook the linguine in salted water for 8 minutes.
2. Drain the linguine and toss in a pan with the remaining cooking water from the mussels and 2 teaspoons of extra virgin olive oil for about 2 minutes, until creamy.

Dressage

1. Spoon the tomato paste onto the serving plate. (Note: do not overheat the tomato to preserve its consistency and colour).
2. Arrange the linguine mixed with the mussels on top of the tomato paste.
3. Add the mussels sauce (Note: this sauce must not be overheated either).
4. Sprinkle with bread crumble and anchovies. 
5. Season with a pinch of dried oregano.

Pictures : Ramunas Astrauskas / Kachen