Seafood linguine recipe

Seafood linguine recipe

Happy Friday everyone! This seafood linguine is such a great one to cook at the weekend and feels like such a treat. The sauce is rich and has a little kick, and I made the linguine this time which always takes a pasta dish to the next level! Save this and recreate it ️

Ingredients (for 2):
Pasta:
2 eggs
180g 00 pasta flour
Rest of the dish:
1 onion, finely chopped
4 cloves garlic, finely chopped
1 red chilli, sliced
Handful parsley, roughly chopped
300ml fish stock
2 tbsp tomato purée
100ml white wine
Salt and pepper
2 anchovies
15 cherry tomatoes
10 prawns, raw and peeled
A few handfuls of mussels

Method:
1. Fry your onion in 2tbsp olive oil for 5 mins. Add your garlic for 3 mins. Add your anchovies and tomatoes and cook for 5-10 mins or until burst. Add the wine and cook until it has nearly gone. Add 1tsp salt, 1tsp pepper, fish stock and tomato purée. Simmer for 40-45 mins or until it becomes about 1/4 of the volume, topping up with water if needed.
2. While that’s cooking, make your pasta dough. Put flour in a bowl and make a well in the middle. Crack your eggs in the well. With a fork, whisk the eggs and gradually add in the flour. When mixed, use your hands to bring the dough together. Knead for 5-10 mins or until it springs back when prodded. Clingfilm and set aside while the sauce cooks.
3. Flour your hands and the dough. Cut the pasta dough into 4, then lightly roll each part and put through the machine on the largest setting twice (0). Then put it through 1-6 once. Use a tagliatelle attachment or roll the dough up into a sausage and then cut it in 1cm bits to make pasta strips. Flour the pasta and hang over something or put it gently in a pile to stop it sticking. Repeat with all the dough.
4. Put water on to boil, and cook your pasta until al dente, transfer with tongs straight to the tomato sauce pan. Add in your seafood at the same time along with 1/2 a mug of pasta water, combine and cook until the sauce thickens and the seafood cooks (4-5 mins). Stir through the parsley and chilli then serve with a drizzle of olive oil!

24 thoughts on “Seafood linguine recipe

  1. Loving your stuff , always looks so good !! Gonna have a go at the roast pork with the epic crackling on Sunday , haven’t used a hairdryer since the 80s

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