Transport your tastebuds to the coast of Italy with this easy-to-prepare seafood linguine.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 1 tablespoon (15ml) oil
- 2 cloves garlic, finely chopped
- 1 mild red chilli, finely chopped
- 500g raw shelled king prawns
- 8 scallops
- 100g squid rings
- 4 anchovies in olive oil, chopped
- 1 tablespoon (15ml) capers, chopped
- 150g cherry tomatoes, halved
- 500g fresh linguine pasta
- 1 bunch of fresh parsley
- Salt and pepper to season
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Method
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1Place a Toughened Non-Stick 24cm Chef’s Pan over medium heat and add the oil, garlic, and chilli. Cook for a few minutes, then remove from the pan.
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2Add boiling water to the pan (over medium heat) and add the linguine with a drop of oil and a pinch of salt and cook for 3 minutes. With the lid on the pan, pour off the water into a cup and place the pasta into a bowl.
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3Place the same pan over medium heat and add the oil, garlic, and chilli back in. Add the squid rings and cook for a couple of minutes. Next, add the scallops and the prawns and cook for a further 2 minutes.
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4Add the anchovies, capers, cherry tomatoes and cook until the prawns are pink.
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5Add the linguine to the pan plus 3 – 4 tablespoons of the reserved pasta water and cook for a further 3 minutes with the lid on.
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6Season and garnish with chopped parsley and serve into pasta bowls.
