Seafood Linguine with Cherry Tomatoes

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Seafood Linguine with Cherry Tomatoes
Transport your tastebuds to the coast of Italy with this easy-to-prepare seafood linguine.
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Chef's Pan with Pouring Spouts
$330.00
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Toughened Non-Stick Chef's Pan with Pouring Spouts
Ingredients
Method

Ingredients

  • 1 tablespoon (15ml) oil
  • 2 cloves garlic, finely chopped
  • 1 mild red chilli, finely chopped
  • 500g raw shelled king prawns
  • 8 scallops
  • 100g squid rings
  • 4 anchovies in olive oil, chopped
  • 1 tablespoon (15ml) capers, chopped
  • 150g cherry tomatoes, halved
  • 500g fresh linguine pasta
  • 1 bunch of fresh parsley
  • Salt and pepper to season

  • Method

  • 1
    Place a Toughened Non-Stick 24cm Chef’s Pan over medium heat and add the oil, garlic, and chilli. Cook for a few minutes, then remove from the pan.
  • 2
    Add boiling water to the pan (over medium heat) and add the linguine with a drop of oil and a pinch of salt and cook for 3 minutes. With the lid on the pan, pour off the water into a cup and place the pasta into a bowl.
  • 3
    Place the pan back on medium heat with the remainder of the oil. Add the squid rings and cook for a couple of minutes. Next, add the scallops and the prawns and cook for a further 2 minutes.
  • 4
    Add the anchovies, capers, cherry tomatoes and cook until the prawns are pink.
  • 5
    Add the linguine to the pan plus 3 – 4 tablespoons of the reserved pasta water and cook for a further 3 minutes with the lid on.
  • 6
    Season and garnish with chopped parsley and serve into pasta bowls.