Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, seafood linguine. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Scrumptious Seafood Linguine. this link is to an external site that may or may not meet accessibility guidelines. Food Tube's fish expert Bart Van Olphen is travelling the world to bring you the best fish recipes direct from where they were caught. This delicious seafood linguine is made with your choice of shellfish, chopped tomatoes, some dry white wine, and lots of garlic.
Seafood linguine is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Seafood linguine is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have seafood linguine using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Seafood linguine:
- Take 200 g seafood selection (precooked mixed seafood)
- Take 250 g linguine
- Make ready 2 tbsp olive oil
- Make ready 2 garlic cloves, thinly sliced
- Make ready 1/2 red chilli, deseeded and finely chopped
- Take 100 ml dry white wine
- Prepare 200 g cherry tomatoes, halved
- Prepare 1/2 lemon, juice only
- Get 1/2 lemon, as two lemon wedges (for serving)
- Get handful flatleaf parsley, roughly chopped (half for cooking, half for serving)
- Make ready rock salt
- Prepare freshly ground black pepper
- Get parmesan cheese
This easy seafood pasta makes a great Friday night supper. Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid. In a large pot of boiling salted water, cook the linguine until al dente.
Instructions to make Seafood linguine:
- Here are the ingredients.
- Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Al dente is best. Approx 8-9 minutes.
- 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 and continue to cook for 1-2 mins or until fully heated through.
- Remove the pan from the heat. Add the lemon juice. And add half of the roughly chopped parsley. Season to taste with salt and freshly ground black pepper.
- 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 tomatoes 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. Grate a little parmesan over the pasta. Not too much – this isn't really supposed to have parmesan cheese. Sprinkle over the remaining chopped parsley. Serve with a lemon wedge to squeeze over.
Drain the pasta well and return it to the pot. Linguine is the perfect companion for a range of sauces, meats, and vegetables. This easy seafood linguine is the perfect dish to celebrate the start of the weekend. Who could resist clams, kale and an indulgent white wine sauce? Learn how to make Seafood Linguine.
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