Al dente pasta and seafood make for a beautiful combination of flavours. So there is no good reason not to make this seafood pasta recipe.
So, a little backstory for making this seafood dish. This was actually supposed to be linguini vongole, but something went wrong. I was in the supermarket looking for my ingredients, and the last thing I needed was clams. So, I went to the fresh seafood section, then I got a bag of fresh clams. When I opened the bag, all of the clams suddenly opened because they were already cooked… Silly me, turns out that I probably should’ve read the back of the packet a bit more carefully instead of just assuming they were raw.
If the clams are cooked then there is pretty much no point in trying to make pasta vongole because you won’t get any of that beautiful flavour from the process of the clams cooking. So after spending some time being frustrated, I decided to compromise. I went through my freezer and scavenged any seafood I could find, then decided to use what I could to make a mixed seafood pasta recipe. And it ended up being really good!!!
So it’s a bit annoying I wasn’t able to do exactly what I wanted. But I’m happy I was able to make the best of the situation. I used white wine and parsley butter to flavour dish, and as we all know, both go beautifully with seafood. And if you have any leftover seafood in the freezer, this is the perfect recipe to use it for.
Garlic and chilli are both absolute winners in pasta dishes like this. I used a whole seeded chilli which gave quite a kick. So if you’re not about that life, then take out the chilli or maybe just use half.
- 400 g of linguine
- 400 g white fish cut into inch thick dices
- 2 tablespoons of olive oil
- 1 big handful of parsley roughly chopped plus some extra for garnish if you want
- 50 g butter
- 1 red chilli sliced
- 2 cloves of garlic peeled and sliced
- ½ cup white wine
- ½ a lime juiced
- 200 g cherry tomatoes
- 500 g of cooked clams with shells, drained and washed.
- 200 g cooked prawns
- Extra virgin olive oil
- Salt and pepper for seasoning
Put 5 litres of water in a large pot then add about 2 teaspoons of salt. Bring to a boil, then add your linguini and cook for 9 minutes. When your pasta has almost finished cooking, get a mug and scoop out some of the pasta water. Once the pasta is cooked, drain it and set aside.
- Meanwhile, get a preferably non-stick pot or pan, and pre-heat on medium-high heat. Season your white fish with salt and pepper. Add half of your olive oil to the pan, then add your fish. Cook for 2-3 minutes on one side, then cook for about 1-2 minutes on the other side. Remove from the pan and then transfer to a bowl or plate.
Put the parsley and a pinch of salt in a pestle mortar. Bash/grind until the parsley breaks down and starts releasing it's oils. Once the parsley has slightly pureed, add your butter, then mash through the parsley with a fork until well combined.
- Pre-heat the same pot you cooked the pasta in over medium heat, add the other half of your olive oil. Next, add your chilli and garlic and fry for about a minute.
Add your white wine and your lime juice, then simmer for a few minutes. Once the wine has reduced slightly, add your parsley butter and stir through until melted.
- Add your cooked pasta, cooked fish, cherry tomatoes, clams and prawns. Gently stir together with a pair of tongs.
Season to taste with salt and pepper, serve on a platter, garnish with leftover parsley if you have it then just give the pasta a light drizzle of extra virgin olive oil.