In an early example of the triumph of advertising over common sense, the Boston-based Prince pasta brand ran a long advertising campaign proclaiming that "Wednesday is Prince Spaghetti Day!" and so it became.
It was easy to combine Tuesday night's leftover fish with Wednesday's pasta and come up with something that is vaguely related to linguine vongole.
2 cloves of garlic
1 dried red chilli
330ml fish or vegetable stock
Some leftover cooked fish (I prefer halibut or seabass)
1 medium-sized tomato, diced
A handful of parsley
Finely slice the garlic and cook until soft in some olive oil along with the dried red chilli, which you can crumble into the saucepan.
Add the fish or vegetable stock (homemade is of course best, but stock cubes are getting better), turn the heat up to high and cook for 10 minutes until the volume is reduced by half.
Add a small handful of the fish, the diced tomato and the chopped chopped parsley. Cook over a medium heat for a further 10 minutes. Season to taste, although if you use a stock cube you will not want to add any salt. Serve over linguine or, if there are children in the house, penne.
In nine years, Loyd Grossman has tasted more than 300 sauce recipes. Among the most recent additions to his range are red and green pestos, and porcini mushroom with amontillado sherry, all priced around £1.65Reuse content