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Seafood linguine

Method

 

  • Cook the pasta in plenty of lightly salted, boiling water until just under al dente. Drain well.
  • While the pasta is cooking, heat a good layer of oil in a large heavy-bottomed pan and gently sauté the onion, anchovies and chilli until softened, stirring now and again. DON’T COLOUR.
  • Then add the fish and mussels, before adding the prawns and garlic. Toss well and gently cook, removing the mussels as they open (discarding any that don’t).
  • Add the calamari, scored side down first, and continue cooking until they curl up
  • Pour in the wine, mix well and cook until reduced by about half.
  • Then add the butter and stir until melted and well combined.
  • Add the herbs with the pasta. Toss well and briefly cook.
  • Serve the pasta in individual bowls with the mussels arranged on top and plenty of good crusty bread on the side.
  • Simon Moss – Sapore, Fitzroy Street, St Kilda

 

 

Ingredients

 

  • 500 gm linguine
  • sea salt & freshly ground pepper
  • olive oil
  • 1 onion, finely diced
  • 30 gm anchovies, finely chopped (optional)
  • 20 gm small red chillies, sliced (seeded if you like)
  • 400 gm fish fillets, eg. snapper, salmon, barramundi, cubed
  • 16 mussels, scrubbed & debearded
  • 200 gm prawns, butterflied & cleaned, leaving tails on
  • 1-2 garlic cloves, finely chopped
  • 200 gm calamari, cleaned, scored & sliced into strips
  • 300 ml dry white wine
  • 50 gm butter, chopped
  • a handful of chopped fresh parsley & basil

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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