Linguine ai Frutti di Mare
A lively seafood pasta with mussels, prawns, tomatoes, garlic and parsley.
Ingredients
- 350 g linguine
- 250 g raw prawns, peeled and deveined
- 500 g mussels, scrubbed and debearded
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 200 g cherry tomatoes, halved
- 120 ml dry white wine
- 1/4 tsp chilli flakes (optional)
- 2 tbsp chopped parsley
- Lemon wedges and salt
Method
- Cook linguine in salted water until just shy of al dente; reserve 1 cup pasta water.
- Warm olive oil in a large lidded pan. Add garlic and optional chilli; cook gently until fragrant.
- Add tomatoes and wine, then mussels. Cover and cook for 4-5 minutes, shaking the pan, until shells open. Discard any that remain closed.
- Add prawns and cook until pink and opaque, about 3 minutes. Stir in drained linguine.
- Toss with pasta water and parsley until glossy. Serve with lemon. Keep seafood chilled until cooking.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
