Seafood linguine
This is a classic Neapolitan dish (calledLinguine 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
Method
- 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.