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Seafood linguine

• Linzi Pucino

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.10 ratingsRate

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The creamy white wine sauce elevates fresh seafood in this elegant pasta dish, served in bowls with a drizzle of olive oil

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Try our seafood linguine, then check out linguine with prawn butter sauce, crab linguine, linguine alle vongole and more linguine recipes. For more tastes of the sea, try our seafood spaghetti, seafood chowder, smoked salmon pasta and seafood risotto.

How to make the perfect seafood linguine: cook's tips

• Pasta cooking water is like liquid gold and really helps the sauce come together.
• Cleaning and de-bearding the mussels is important.

How to store seafood linguine: We wouldn’t recommend storing leftovers, as this dish is best eaten immediately once cooked.

How to serve seafood linguine: With crusty bread for soaking up the lovely sauce.

Can it be made in advance? You can clean and prepare the mussels in advance.

Seafood linguine recipe

Ingredients

Nutrition

• 200g linguine

• 2 tbsp olive oil

  plus extra for drizzling

• 2 garlic cloves

  finely chopped

• 1 red chilli

  deseeded and finely chopped

• 150ml dry white wine

• 500g fresh mussels

  cleaned and de-bearded

• 150g raw king prawns

• 4 tbsp double cream

• juice of 1 lemon

• 2 tbsp fresh parsley

  leaves and stalks chopped separately

Nutrition: per serving

• kcal879
• fat48.2g
• saturates22.7g
• carbs56.9g
• sugars4g
• fibre3.7g
• protein38.8g
• salt1.21g

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Method

• step 1

  Cook the pasta following pack instructions. Drain well, reserving a mugful of the cooking water.

• step 2

  Meanwhile, heat the olive oil in a large, lidded saucepan. Add the garlic and chilli, season and cook for 2 mins over a low heat until fragrant. Tip in the wine and mussels, tossing to combine. Increase the heat to medium, cover tightly with a lid and cook for 2 mins.

• step 3

  Add the prawns and cream, stir to combine, then cover again and cook for 2-3 mins until the prawns are pink and cooked through. If any mussels haven’t opened at this point, discard.

• step 4

  Mix the cooked pasta into the sauce with the lemon juice and parsley. Add a splash of the reserved cooking water and cook for 1 min until the sauce is creamy and glossy. The sauce will be quite loose which is what you want – perfect for soaking up with crusty bread!

• step 5

  Serve in bowls with an extra drizzle of olive oil.

Discover more delicious linguine recipes

Authors

Linzi Pucino

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