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.

Course Dinner, Lunch

Cuisine Italian

Keyword Seafood and Garlic Linguine

Prep Time 5

Cook Time 15

Servings people

Calories 773kcal

Author Scruff

Ingredients

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

Garnish

2 lemon wedges
3 sprigs parsley leaves, finely chopped (without the stem)

Metric - US Customary

Instructions

Prepare all of your ingredients.
Cook the pasta according to packet instructions.
Add the olive oil and garlic into a cold fry pan. Turn the heat to medium and allow the garlic to infuse.
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.
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.
Turn the heat up to medium high, and add the prawns and squid into the fry pan. Cook for roughly 30 seconds.
Add the wine, tomato paste, salt and pepper. Stir until thickened. (If the sauce appears to be thin, then add more tomato paste.)
Add the pasta straight from the pot and into the fry pan. Combine thoroughly with wooden spoons.
Gently toss in the tomatoes then taste check for seasoning. Adjust to your preference.
Divide into plates and squeeze some lemon juice over the top.
Garnish with parsley and serve.

Nutrition