Seafood linguine
12 Jul 2015
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Background
This is a classic Neapolitan dish (called Linguine allo scoglio) that takes me back to my roots! It's a family favourite and I cook it as a main dish typically for Sunday lunch every so often. There are never any leftovers!
Ingredients
- 1 kg mussels and clams
- 400g linguini
- 2 garlic cloves
- 1 or 2 chillis, deseeded and chopped
- 300g cherry tomatoes, roughly chopped
- 1 small bunch of parsley, chopped
- 2 Tbsp olive oil
Instructions
- Cook the seafood in a saucepan until the shells open. Keep some of the cooking water, then drain the seafood and let cool. When cooled take the mussels and clams out of the shells, put them in a bowl and set aside.
- In a frying pan heat the oil, add the garlic, chilli, most of the parsley, then add cherry tomatoes and simmer for 15-20 minutes until the tomato softens. Add the seafood with the reserved cooking water, season to taste, then cook for a further 15-20 minutes.
- Cook the linguine in another saucepan (following the packaging instructions) and mix with the seafood sauce. Sprinkle some fresh parsley on top.
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Categories
- Meal Type: - Everyday - Main - Pasta - Starter
- Cuisines: - Italian
- Occasions: - Valentine's Day
- Ingredients: - Shellfish
- Health and Diet: - Dairy Free
- Skill Levels: - Easy
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