Seafood pasta recipe

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Seafood pasta recipe

You don't need to turn to ready meals when you have only a small amount of time - this fresh fish pasta is on the table in 15 minutes.

Ingredients

  • 500 g live mussels
  • 2 shallots, finely chopped
  • 200 ml white wine
  • 500 g linguine
  • 1 tbsp olive oil
  • 1 knob of butter
  • 3 garlic cloves, crushed
  • 6 spring onions, finely sliced
  • 100 g monkfish tail, cut into 2cm chunks
  • 150 g raw prawns
  • 2 tbsp double cream
  • 1 red chilli, chopped (optional)
  • 0.5 lemon, zest and juice
  • 3 tbsp finely chopped flat-leaf parsley
  • 2 tbsp extra virgin olive oil, for serving
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 17.6 oz live mussels
  • 2 shallots, finely chopped
  • 7 fl oz white wine
  • 17.6 oz linguine
  • 1 tbsp olive oil
  • 1 knob of butter
  • 3 garlic cloves, crushed
  • 6 spring onions, finely sliced
  • 3.5 oz monkfish tail, cut into 2cm chunks
  • 5.3 oz raw prawns
  • 2 tbsp double cream
  • 1 red chilli, chopped (optional)
  • 0.5 lemon, zest and juice
  • 3 tbsp finely chopped flat-leaf parsley
  • 2 tbsp extra virgin olive oil, for serving
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 17.6 oz live mussels
  • 2 shallots, finely chopped
  • 0.8 cup white wine
  • 17.6 oz linguine
  • 1 tbsp olive oil
  • 1 knob of butter
  • 3 garlic cloves, crushed
  • 6 spring onions, finely sliced
  • 3.5 oz monkfish tail, cut into 2cm chunks
  • 5.3 oz raw prawns
  • 2 tbsp double cream
  • 1 red chilli, chopped (optional)
  • 0.5 lemon, zest and juice
  • 3 tbsp finely chopped flat-leaf parsley
  • 2 tbsp extra virgin olive oil, for serving
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

Details

  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 6

Step-by-step

  1. Make sure the mussels are all well scrubbed and de-bearded. Discard any that are open and do not close when tapped.
  2. Place the shallots and wine in a large saucepan over a medium heat. At the same time, bring a large saucepan of salted water to the boil for the pasta. Add the linguine and cook according to the packet instructions.
  3. Once the wine is simmering, add the mussels in their shells. Cover the pan and cook the mussels for 4 minutes. Remove the mussels from the pan and pour the cooking juices into a bowl. Discard any mussels that haven't opened.
  4. Return the pan to the heat and add the olive oil and butter. Add the garlic and cook over a low heat for 30 seconds, stirring constantly, as you don't want it to burn. Add the spring onions, monkfish and prawns and cook for 1 minute.
  5. Add the cream, chilli, if using, lemon zest and juice, parsley and mussel liquor. Stir to combine and bring to a simmer. Tip the mussels back into the pan and stir to coat them in all the juices, then remove from the heat.
  6. By this time the linguine should be ready, so drain it and combine everything in a large serving dish. Season with plenty of black pepper, a little salt and the extra virgin olive oil.

Recipe taken from What's for dinner? Second helpings, by Romilla Arber

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