Seafood Linguini

Photo by Jun Pang

Linguini with Fresh Seafood, Parsley and Herbs

Serves 4

500gr Packet Linguini 250gr Prawns – Peeled and de-veined 500gr Mussels 450gr Calamari – Cleaned and Scored on the inside, cut into cubes 1 Brown Onion – Finely Diced 4 Cloves Garlic – Finely Minced 2 Large Red Chillies – De-seeded and Sliced 400ml White Wine 6 Tomatoes – De-seeded and Diced 4mm square 80gr Butter 1 Bunch Parsley – Finely Chopped Basil Extra Virgin olive Oil Sea Salt Cracked Black Pepper Method

1. Take about 6 litres of water to boil with about 4 tablespoon of salt in it.  Once boiled, separate the pasta into the water, making sure the water is always “moving” to avoid the pasta from sticking together.
2. Whilst that is going, heat up a large pan with a tight fitting lid (or pot), large enough to fit 4 serves of cooked pasta on medium high heat.
3. Once the pan is hot, add the mussels and closely followed by the whit wine.  Put the lid on and allow the mussels to steam open.
4. Once opened, strain the mussels reserving the liquid.  Allow to cool slightly and pick the mussels meat out if you prefer.
5. Heat up the same pan and add olive oil.  Once really hot, add oil then calamari and sauté really quickly, followed by the prawns.  Slightly brown on high heat and then set aside
6. Heat the same pan up for the third time on medium heat and add oil, onions, garlic and chilli.  Saute until the onions clear the ingredients are aromatic.
7. Add the tomatoes and toss through, followed by all the seafood.
8. Add reserved mussel liquid and butter and bring to a slight boil.
9. By this time the pasta should be al dente or it has a little bite/resistance to it, but no crunch.
10. Strain pasta and add to the sauce. Toss through until evenly coated and season with black pepper and sea salt.  Add the chopped parsley and ripped basil.
11. Divide into four serves and drizzle extra virgin olive oil.

This is an easy pasta dish that incorporates seafood with fresh ingredients.  It’s light, tasty and perfect for the warmer months are hopefully just around the corner!! Photo by Jun Pang