Seafood linguine
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeNut-free
Linguine with clams, mussels, prawns, scallops and squid, cooked with baby capers, white wine and garlic. Heaven.
Ingredients
- 150g/5½oz clams, cleaned
- 150g/5½oz mussels, cleaned
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- ½ fennel bulb, thinly sliced
- 1 tbsp drained baby capers
- 100g/3½oz cherry tomatoes
- 50ml/2fl oz dry white wine
- 6 king prawns, cut in half
- 2 king scallops, removed from the shell and cut in half
- 2 small to medium squid, scored and cut into very small rectangles
- 200g/7oz fresh linguine pasta
- 2 tbsp chopped fresh flatleaf parsley
Method
Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped.
Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid.
Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water.
Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately.
