seafood linguine

Seafood Linguine

seafood linguine

Seafood Linguine

richard
Al dente linguine served with octopus, squid, mussels and prawns in a creamy white wine sauce.
0 from 0 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Portugese
Servings 4
Calories 447 kcal

Ingredients
  

For the linguine:

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

For the octopus (optional):

  • 1 octopus cooked and cut into pieces

Instructions
 

For the linguine:

  • Bring a large pan of salted water to the boil and cook the pasta according to pack instructions.
  • 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.
  • Stir the tomatoes into the pan and cook for 1-2 mins to soften. Add the seafood mix, octopus if using, and continue to cook for 1-2 mins or until fully heated through.
  • 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.
  • Divide between serving dishes and sprinkle over the chopped parsley. Serve with a lemon wedge to squeeze over.

Notes

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.

Nutrition

Calories: 447kcalCarbohydrates: 82gProtein: 15gFat: 2gSaturated Fat: 1gFiber: 5gSugar: 6g
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