Seafood Linguine
Al dente linguine pasta served with squid, mussels and prawns in a creamy white wine sauce.
Ingredients
For the linguine:
- 200 g linguine or spaghetti
- 2 tbsp olive oil
- 2 Garlic thinly sliced
- ½ red chilli deseeded and finely chopped
- 200 ml dry white wine
- 220 g cherry tomatoes halved
- 200 g seafood selection
- 1 handful fresh flat-leaf 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: 306kcalCarbohydrates: 47gProtein: 17gFat: 2gSaturated Fat: 1gFiber: 3gSugar: 4g
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