Jamie Oliver's seafood linguine
This punchy pasta is all about celebrating beautiful, sustainable prawns, squid and scallops. Mussels would also work well thrown into the mix, too.
Cooked to perfection in garlic, chilli and a good splash of white wine, then finished off with a sprinkling of fresh parsley, it’s a seafood-lover’s dream!
Serves 2
Ingredients
1 clove of garlic1 heaped teaspoon baby capers3 anchovy filletsolive oil6 large raw peeled prawns, from sustainable sources1 heaped teaspoon quality chilli paste (or finely chop 1 fresh red chilli – deseed if you like!)200g mixed-colour cherry tomatoes2 small squid, cleaned, gutted (50g total), from sustainable sources75ml dry white wine250g fresh linguine3 raw scallops, trimmed, from sustainable sources½ a bunch of fresh flat-leaf parsley (15g)extra virgin olive oil
Method
Peel and finely slice the garlic, and finely chop the capers and anchovies
Drizzle 1 tablespoon of olive oil into a large non-stick frying pan on a high heat, add the prawns and sear quickly on both sides
Add the garlic, capers, anchovies and chilli paste (or finely chopped fresh red chill), then fry for 2 minutes to soften slightly, while you halve the tomatoes and slice the squid into rings, adding to the pan as you go
Pour over the white wine and let it bubble away and reduce by half, stirring occasionally
Meanwhile, cook the linguine in a pan of boiling salted water, according to the packet instructions, then drain, reserving a mugful of starchy cooking water
Slice the scallops in half lengthways and add to the pan, then remove from the heat and allow the scallops to cook in the residual heat
Toss the drained linguine into the seafood pan with enough cooking water to loosen to a lovely silky sauce
Pick, finely chop and stir through the parsley, season to perfection with sea salt and black pepper, then drizzle with extra virgin olive oil, and serve
TIP: If making with dried pasta, reduce the weight of pasta to 75g per person and pop the linguine on to cook as your first job – everything else can be done while it ticks away
Recipe © Jamie Oliver for Jamie’s Italy