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!
- 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
- 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.
- Add the chopped bacon and, if using, the anchovy fillets. The anchovies will just melt in and flavour the sauce.
- While the sauce continues to cook, boil a saucepan of water and place the linguine in to cook. This will take 15-20 minutes.
- About five minutes before the end, place the tomatoes in with the seafood and bacon, stir and heat through.
- Dish out the linguine once fully cooked through, and top with a generous helping of the tomato-seafood sauce. Serve hot.