Fettuccine with fresh seafood and a green harissa dressing recipe

Heat a heavy-based chargrill (griddle) pan on high heat. Allow to heat up well. Cook the capsicum, turning regularly, for about 12 minutes (16 minutes if using regular capsicum), or until the skin is charred and blistering. Remove from the heat, place in a bowl and cover with plastic wrap. Once cool enough to handle, peel the capsicum, remove the seeds and cut into 1 cm dice. Set aside.

To make the green harissa, place the ingredients in a food processor. Process to a smooth, runny pesto consistency. Set aside.

Cook the fettuccine in plenty of boiling salted water for about 9 minutes (or as directed on packet minus 1 minute), or until al dente. If the pasta is ready before the seafood, drain, stir in a little olive oil and keep warm.

Meanwhile, in a large heavy based saucepan with a lid, heat 1½ tbsp of the olive oil and the butter. Add the chilli and garlic and cook for 2 minutes, or until the garlic is nicely caramelised. Pour the water into the pan to stop the cooking. Add the mussels, squid and prawns, cover with a lid and cook for 2–3 minutes, or until mussels have opened. Discard any that do not open. Stir through the capsicum, tomato, 3 tsp of oil, salt and pepper. Warm through, mix in the pasta and transfer to a large serving dish. Drizzle over the harissa and its oil. Scatter the parsley over the top and serve with a wedge of lemon.

SBS cook’s notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.