Seafood and Garlic Linguine
This linguine is made with perfectly cooked prawns and calamari, mixed with a tomato sauce that is flavoured with anchovies, capers, white wine and chilli flakes. Cherry tomatoes are tossed through at the end and warmed until their juices just start to release.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 gm linguine pasta
- 3 tbsp olive oil
- 4 garlic cloves, (finely chopped)
- 6 anchovies, (roughly chopped)
- 1 tbsp capers, (roughly chopped)
- chilli flakes, (to your taste (optional))
- 8 prawns
- 1 squid tube, ( cut into rings)
- 1/2 cup white wine (pinot gris)
- 1.5 tbsp tomato paste
- 1/8 tsp salt (or to taste)
- pepper, (to taste)
- 6 cherry tomatoes, (halved)
- 2 lemon wedges
- 3 sprigs parsley leaves, (finely chopped (without the stem))
Instructions
- 1
Prepare all of your ingredients.
- 2
Cook the pasta according to packet instructions.
- 3
Add the olive oil and garlic into a cold fry pan. Turn the heat to medium and allow the garlic to infuse.
- 4
Once the garlic is bubbling (roughly 3.5 minutes), add the anchovies, capers and chilli flakes (if using). With a wooden spoon mash the anchovy into the oil and simmer for a few minutes.
- 5
Check if the pasta is nearly done, about 80% cooked. If so, proceed to the next step, if not take the fry pan off the heat and wait until the pasta is further cooked.
- 6
Turn the heat up to medium high, and add the prawns and squid into the fry pan. Cook for roughly 30 seconds.
- 7
Add the wine, tomato paste, salt and pepper. Stir until thickened. (If the sauce appears to be thin, then add more tomato paste.)
- 8
Add the pasta straight from the pot and into the fry pan. Combine thoroughly with wooden spoons.
- 9
Gently toss in the tomatoes then taste check for seasoning. Adjust to your preference.
- 10
Divide into plates and squeeze some lemon juice over the top.
- 11
Garnish with parsley and serve.