Recently opened, Circolo Popolare in Fitzrovia has quickly become London’s most talked about restaurant with queues out the door. The best news? We’ve got our hands on one of their tasty recipes so you can try it at home too…
The sister restaurant of the infamous Gloria in Shoreditch, Circolo Popolare is the latest offering from the Big Mamma Group. Bringing Sicilian-inspired dishes to diners with serious flair, its eclectic interiors are also a feast for the eyes.
Bring the Sicilian spirit into your own home with their mouth-wateringly good crab linguine. It’ll have you reminiscing about holiday flavours, relaxation and sunshine in no time.
Crab me by the paccheri
- 300g Red gurnard fish
- 300g Datterino tomatoes
- 50g parsley, chopped finely
- 150g mussels
- Linguine pasta
- 60g white crab meat
- Olive oil
- Salt and pepper to taste
- 20g tomato concentrate
Red gurnard fish
- Clean the fish and put aside the head and spine
- Cut the fillet into cubes and keep on one side
- Cut the tomatoes in half
Step 1: For the head & spine thick stock
Heat up the olive oil in a pan and place the head and spine of the fish into the pan until it’s golden.
When they become golden in colour, add 20g of tomato concentrate and stir and pour 200ml of water in to loosen up the mixture. Cook for 20 minutes to get the sauce really thick or until it resembles a stock/sauce consistency. Take off the heat and strain it. Keep the ‘good’ strained part of the sauce to use later.
Step 2: For the Datterino tomatoes sauce
In another pan heat up the olive oil and once it’s hot, place the datterino tomatoes, and salt and pepper to taste. Once they start cooking, in 5 min intervals add: 1st – 40ml water; 2nd – wait until it boils away and the sauce is thick again to add half of Step 1. After further 5 min add the remainder of Step 1 stock. Let the sauce thicken up.
When the datterino tomatoe sauce is ready, place another pan with water to boil and cook the pasta until it’s aldente. In the meanwhile, put the fish cubes, crab and parsley inside the daterrino tomatoes sauce to cook.
In another pan heat up olive oil and pepper, once it’s hot add the mussels in and cover the pan.
Take the pasta away from the heat when it’s aldente. Add pasta in the datterino tomatoes sauce to cook for 2 min.
Finally, plate in the dish by first placing the pasta in the datterino tomatoes sauce and then place the cooked mussels on top. Add tarragon and black pepper to taste and finish with a drizzle of olive oil.
This recipe was provided courtesy of the Big Mamma Group and Circolo Popolare. Imagery by Lateef Okunnu.SHOP TABLEWARE » Discover more recipes »