Seafood linguine

Seafood linguine recipe

30 ratings

This quick and easy pasta dish is perfect for dinner in a hurry. A tender mix of prawns, mussels and squid are cooked with garlic, chilli and sweet tomatoes for a zingy sauce to coat the long ribbons of pasta. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 164 calories / serving
  • Healthy

Ingredients

  • 400g linguine or spaghetti
  • 2 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • ½ red chilli, deseeded and finely chopped
  • 200ml dry white wine
  • 220g cherry tomatoes, halved
  • 200g seafood selection
  • handful fresh parsley, roughly chopped, to serve
  • 1 lemon, cut into wedges, to serve

Each serving contains

  • Energy

    685kj
    164kcal
    8%
  • Fat

    7g 10%
  • Saturates

    1g 6%
  • Sugars

    6g 7%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 8.1g Protein 8.4g Fibre 0.7g

Method

  1. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions.
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for 30 secs-1 min until just turning golden. Pour in the wine, then leave to bubble until reduced by half.
  3. Stir the tomatoes into the pan and cook for 1-2 mins to soften. Add the seafood mix and continue to cook for 1-2 mins or until fully heated through.
  4. Drain the cooked pasta, reserving about a cupful of the cooking water. Return the pasta to the empty pan and tip in the seafood and tomato mixture. Add a little of the pasta cooking water to loosen, then toss together until everything is well mixed, adding more water as needed.
  5. Divide between serving dishes and sprinkle over the chopped parsley. Serve with a lemon wedge to squeeze over.

Tip: You could also use a frozen seafood mix for this recipe. Defrost according to pack instructions, then cook as above. Alternatively, use 200g cooked prawns instead.

See more Pasta recipes

You may also like

Be the first to comment

blog comments powered by Disqus