Linguine al Frutti di Mare

If a pasta dish has become too boring for you, consider this recipe to jazz it up…

You often can’t go wrong with a good old Spaghetti Bolognese. A rich meat and tomato sauce, some Parmesan cheese. Done and dusted in 20 minutes. Or chuck in some meatballs. Divine.

But if you’ve reached a point where these sorts of pasta dishes are on the dull side, we have a suggestion for a bit of variation.

Linguine al Frutti di Mare is a dish inspired and put together from main courses of the same name that we’ve tried in our travels.

It is a partly-improvised dish, but we now have the method down to write it up for you readers!

INGREDIENTS

  • 300g dried Linguine
  • 100g butter
  • 150g prawns
  • 150g mussels
  • 100g squid rings
  • 4 scallops – optional
  • 4 anchovy fillets – optional
  • 2 rashers smoked bacon, chopped roughly
  • 4 tomatoes; chopped, skinned and deseeded
  • 4 cloves garlic, crushed
  • Dried basil – to taste

Makes 4 servings

Preparation & Cooking Time: 20-25 minutes

METHOD

  1. Start by making the seafood sauce. Melt the butter in a large frying pan. Cook through the seafood ingredients – the prawns, mussels, squid and (if using) the scallops for five minutes, Add the crushed garlic and basil to the mixture. Allow to cook through for another five minutes.
  2. Add the chopped bacon and, if using, the anchovy fillets. The anchovies will just melt in and flavour the sauce.
  3. While the sauce continues to cook, boil a saucepan of water and place the linguine in to cook. This will take 15-20 minutes.
  4. About five minutes before the end, place the tomatoes in with the seafood and bacon, stir and heat through.
  5. Dish out the linguine once fully cooked through, and top with a generous helping of the tomato-seafood sauce. Serve hot.
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