Seafood Linguine

What I like most about this dish is that it’s easy to prepare and quick to cook. You can have all the ingredients prepared in the time it takes to cook the linguine. Linguine is flat like fettuccine but narrow like spaghetti and is often served with seafood or pesto.

Serves 4
recipe by Jo Pratt from Saturday Kitchen

500g dried linguine
3 tablespoons olive oil
1 red onion, peeled and finely chopped
415g can of lobster or white crab meat
450g peeled raw king prawns
good splash of brandy
4 ripe tomatoes, seeds removed and finely chopped
1 tablespoon tomato paste
100ml double cream
sea salt and freshly ground black pepper
2 cloves garlic, chopped
1 long red chili, seeds removed and finely chopped
2 tablespoon chopped flatleaf parsley

Cook the pasta in boiling salted water according to packet instructions, or until just cooked through (al dente). While the pasta is cooking, heat one tablespoon of olive oil in a saucepan and add the onion and chili. Cook for about five minutes, until softened, but not browned. Add prawns, brandy, cream and tomato paste. Simmer for 5 minutes then stir in tomatoes until heated through.

Meanwhile, heat the remaining two tablespoons of olive oil in a frying pan. Add the garlic and fry for 1-2 minutes, until softened. Add the lobster or crab meat and toss in the pan until it is heated through. Add lobster meat to the prawn sauce. Toss in the chopped parsley and season with salt and pepper. Drain the pasta and add to the lobster sauce. Serve immediately.

The Culinary Chase’s Note: Chili was a welcomed ingredient with just a hint of heat without erasing the other lovely flavors. For more of an Asian taste, finely chop one tablespoon of lemongrass and use coriander instead of parsley.