Seafood with pasta is one of my favourite combinations. Very few meals are more rewarding than a bowl of seafood shared with loved ones. Especially in winter I love a hearty seafood sauce served with pasta. When additionally served with a glass of chilled wine, this is a luxurious meal; fit for a king.
Not everyone enjoys seafood, however. Some people don’t like prawns and others don’t like mussels; so feel free to adapt the ingredients of the seafood linguine recipe according to your own preferences. Seafood is also quite expensive, so you can omit the ingredients that are too expensive and increase the other ingredients to make up for it. We are fortunate enough to get wonderful Mozambiquan prawns from my daughter’s boss on a regular basis so making a well-rounded seafood linguine doesn’t become too expensive. Calamari also seems to be quite affordable at the moment in Cape Town.
For a simple and affordable meal, simply use cubed hake fillets. You can also use any other pasta. Replace the linguine with spaghetti to create spaghetti marinara. Tagliatelle will also be a good option.
The basis of this dish is the tomato sauce, which is sinfully delicious. If you enjoy hot food, add some chilli flakes or fresh crushed chillies to the tomato sauce. Remember different people enjoy different tastes, so use this recipe as a guideline and add or replace ingredients with anything that you fancy!
- 30ml olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 800g tin of tomatoes
- 30ml tomato paste
- 2 carrots, sliced
- 125 ml dry white wine
- 10ml sugar
- 15ml fresh chopped oreganum
- 30ml fresh chopped parsley
- Salt and black pepper
- 400g linguine pasta
- 125ml fish stock
- 2 cloves garlic, crushed
- 400g mussels
- 60ml butter
- 200g prawns, deveined
- 200g fish fillets, cubed
- 200g calamari rings
- 30ml chopped parsley
- Salt and black pepper
- Heat the oil in a large saucepan and sauté the onion and garlic until soft and fragrant.
- Add the tomatoes, tomato paste, carrot, white wine, sugar, oreganum and parsley. Season with salt and pepper and simmer for 40 minutes.
- Cook the linguine in salted boiling water until al dente.
- In the meantime, heat the fish stock with the crushed garlic in a large frying pan. Add the mussels. Cover with a lid and cook for 5 minutes.
- Remove from the heat and discard any unopened mussels.
- Melt the butter in a frying pan and stir fry the prawns, fish fillets and calamari rings for 2 to 3 minutes or until cooked through.
- Add the prawn mixture, mussels, mussel cooking liquid and linguine to the tomato sauce.
- Add the chopped parsley and season lightly with salt and pepper. Stir through and serve.