Seafood Linguine
Jan 2019

Seafood Linguine


One word.... yum.

I feel like this dish is kind of what sparked the potential blogging interest in me. I posted this picture on twitter because of how proud I was that the dish came out yum (as I do with all my food) but the feedback I got from everyone this time was totally different, people were actually requesting for the recipe.

This made me feel real good and although I still hadn’t decided to go ahead with the blogging at the time it did make me take it into consideration, so I have everyone who requested  this recipe to thank for sparking the beginning of this blog x

This is definitely one for my seafood lovers and if you’re not a fan, don’t worry, there are plenty of other dishes coming soon!

Not much to tell about this dish apart from one evening I wanted pasta and seafood and brought the two together. You can make this in about 25 minutes, super quick and easy.

Here is what you’ll need:

  • 250g spaghetti or linguine
  • 200g mixed seafood  (mussels/prawns/squid)
  • 6 cherry tomatoes cut into quarters (clearly had a lot of time on my hands, you can halve them or leave them whole)
  • 1 medium onion finely chopped
  • 4 cloves off garlic finely chopped
  • 14 tsp Chilli flakes
  • 1tbsp butter
  • 2 tbsp Olive oil
  • 14 cup pasta water
  • Dash of white whine (optional) or fish stock
  • 14 cup chopped parsley
  • Salt/pepper to taste
  1. First things first, put your pasta of choice on to boil in plenty of salt water, this will save time and you’ll have the sauce ready by the time you need to add in the pasta.
  2. While that’s on to boil, heat the olive oil in a wideish frying pan adding in your onions and sauté until they become translucent (soft not brown), add your garlic and chilli flakes and continue to stir on medium heat. Season with salt and pepper to taste.
  3. Increase the heat to high and add in your cherry tomatoes, you want them to burst and release their juices, so stir occasionally.
  4. After a minute or so add in your seafood, I’ve chosen to use prawns. squid and mussels but you can do just prawns or any other fish you like. Always adjust the ingredients to your taste!
  5. Add the white wine and let the alcohol smell cook off, stirring occasionally.
  6. If the sauce is too thick or there isn’t much sauce in the pan, add in a few drops of the boiling pasta water to thin out. Start with a little then add more if you need.
  7. At this point your pasta should be near al dente. Basically almost cooked. Save some of the water in a cup, drain and add your pasta directly to the sauce.
  8. Stir well and make sure all the tomatoes and seafood are covered and in between the strands of spaghetti .
  9. Throw in the butter and parsley (save some to put on top at the end) and turn off the heat, the left over heat will melt the butter and create a creamy sauce .(if you want to go extra creamy then add a dollop of creme fraiche or cream!)
  10. Taste and adjust for seasoning and it’s done, serve up and garnish with the left over parsley if you’re feeling fancy and enjoy!

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…And if you make this recipe… Let me know how it turns out or take a picture, share it on Instagram with the hashtag #foodwithdom xx