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Quick seafood pasta
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Total Time:
20 minutes
Indulgent seafood linguine with cockles, mussels, squid, and scallops. Easily adaptable with any seafood you prefer. Cook swiftly for a delightful meal.
Ingredients:
  • 300 g dried linguine
  • 250 g squid gutted, cleaned, from sustainable sources
  • 250 g mussels scrubbed, debearded, from sustainable sources
  • 250 g cockles or clams scrubbed, from sustainable sources
  • 4 scallops with roe attached from sustainable sources
  • 1 clove of garlic
  • 1 bunch of fresh flat-leaf parsley (30g)
  • 1 lemon
  • 1 fresh red chilli optional
  • 1 tablespoon baby capers
  • 1 handful of samphire optional
  • 1 x 400 g tin of quality plum tomatoes
  • 20 g Parmesan cheese
  • extra virgin olive oil
Instructions:
  • Cook 300g of dried linguine in a pot of boiling salted water following the packet instructions. Reserve a mugful of starchy water. Slice 250g squid into 1cm rings, sort 250g mussels and 250g cockles (or clams), discarding any that remain open when tapped. Slice 4 scallops. Peel and finely slice 1 clove of garlic, chop 30g fresh flat-leaf parsley, and grate the zest of ½ a lemon. Finely chop 1 fresh red chilli if using. Heat 1 tablespoon of olive oil in a pan, add garlic, chilli, and baby capers, cook for 1 minute, then add the clams and mussels. Cook briefly before adding squid, scallops, lemon zest, and parsley. Crush a 400g tin of plum tomatoes with hands, add to the pan, bring to a boil, then simmer for 2 minutes. Stir in samphire if using and squeeze in juice of ½ a lemon. Simmer for another minute, discarding any closed shells. Remove from heat, remove meat from shells if desired, grate in 20g Parmesan, adjust seasoning, and add a squeeze of lemon juice if necessary. Toss pasta in the sauce, adding pasta water if needed, and finish with a drizzle of extra virgin olive oil.

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