This delicious Mary Berry Seafood Linguine is a quick and easy meal, perfect for seafood lovers. Packed with tender clams, prawns, and squid, all tossed in a light tomato and white wine sauce, it’s a nutritious dinner option. Simple to prepare with common pantry ingredients, this dish brings a touch of elegance to your table.
This Seafood Linguine with Fresh Tomato Sauce Recipe Is From Absolute Favourites Cookbook by Mary Berry
Ingredients Needed
For the pasta:
- 250g dried linguine
For the sauce and seafood:
- 3 tbsp olive oil
- 3 banana shallots, thinly sliced
- 1 red chilli, deseeded and finely chopped
- 2 garlic cloves, crushed
- 500g fresh live clams
- 250ml dry white wine
- Juice of ½ lemon
- 25g butter
- 6 large king scallops, sliced in half horizontally
- 150g prepared squid, cut into rings or pieces
- 150g raw king prawns, peeled
- 5 large ripe tomatoes, deseeded and diced
- Salt and freshly ground black pepper, to taste
- 4 tbsp fresh parsley, chopped, to garnish
How To Make Seafood Linguine with Fresh Tomato Sauce
- Cook the linguine: Boil the linguine in salted water according to the packet instructions. Drain and set aside.
- Start the sauce: Heat olive oil in a large, deep frying pan. Add the shallots, chilli, and garlic, and sauté over high heat for 2 minutes. Add the clams and cook for 5 minutes, stirring occasionally.
- Add wine and lemon juice: Pour in the white wine and lemon juice, cover with a lid, and cook for 3–4 minutes until the clams open. Discard any clams that remain closed. Stir the cooked linguine into the pan, season lightly with salt and pepper, and toss well.
- Cook the scallops: In a separate pan, melt the butter and fry the scallops over high heat for 1 minute until lightly browned. Remove with a slotted spoon and set aside.
- Cook the squid and prawns: Add the squid and prawns to the same pan and fry for about 2 minutes until just cooked through. Transfer them to the pasta along with their cooking juices.
- Combine and serve: Toss everything together over high heat, then add the diced tomatoes and cook for another minute. Transfer to a serving dish, sprinkle with fresh parsley, and serve immediately.
Recipe Tips
- Scrub the clams properly: Rinse clams under cold water and scrub their shells. Discard any that are cracked or do not close when tapped. This ensures they’re clean and safe to eat.
- Use fresh seafood: Fresh clams, prawns, and squid will give the dish the best flavour and texture. Frozen seafood can be used but won’t taste as vibrant.
- Do not overcook seafood: Scallops, prawns, and squid cook very quickly. Overcooking them will make them rubbery or tough, so keep an eye on the timing.
- Season the pasta well: Add a pinch of salt and pepper to enhance the flavour of the sauce and seafood, but don’t overdo it as the clams and seafood are naturally salty.
- Serve immediately: This dish tastes best when served hot, straight from the pan. Delaying serving can make the seafood lose its freshness and the pasta become sticky.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers seafood linguine with fresh tomato sauce in a sealed container in the fridge for up to 2 days.
- Reheating: Warm leftovers seafood linguine with fresh tomato sauce in a pan over low heat for 3 minutes, adding a splash of water or stock to loosen the sauce. Avoid overcooking to keep the seafood tender.
Nutrition Facts
Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 475
- Total Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 600mg
- Potassium: 700mg
- Total Carbohydrate: 65g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 20g
Try More Mary Berry Recipes:
Mary Berry Seafood Linguine with Fresh Tomato Sauce
Description
This delicious Mary Berry Seafood Linguine is a quick and easy meal, perfect for seafood lovers. Packed with tender clams, prawns, and squid, all tossed in a light tomato and white wine sauce, it’s a nutritious dinner option. Simple to prepare with common pantry ingredients, this dish brings a touch of elegance to your table.
Ingredients
For the pasta:
For the sauce and seafood:
Instructions
- Cook the linguine: Boil the linguine in salted water according to the packet instructions. Drain and set aside.
- Start the sauce: Heat olive oil in a large, deep frying pan. Add the shallots, chilli, and garlic, and sauté over high heat for 2 minutes. Add the clams and cook for 5 minutes, stirring occasionally.
- Add wine and lemon juice: Pour in the white wine and lemon juice, cover with a lid, and cook for 3–4 minutes until the clams open. Discard any clams that remain closed. Stir the cooked linguine into the pan, season lightly with salt and pepper, and toss well.
- Cook the scallops: In a separate pan, melt the butter and fry the scallops over high heat for 1 minute until lightly browned. Remove with a slotted spoon and set aside.
- Cook the squid and prawns: Add the squid and prawns to the same pan and fry for about 2 minutes until just cooked through. Transfer them to the pasta along with their cooking juices.
- Combine and serve: Toss everything together over high heat, then add the diced tomatoes and cook for another minute. Transfer to a serving dish, sprinkle with fresh parsley, and serve immediately.
Notes
- Scrub the clams properly: Rinse clams under cold water and scrub their shells. Discard any that are cracked or do not close when tapped. This ensures they’re clean and safe to eat.
- Use fresh seafood: Fresh clams, prawns, and squid will give the dish the best flavour and texture. Frozen seafood can be used but won’t taste as vibrant.
- Do not overcook seafood: Scallops, prawns, and squid cook very quickly. Overcooking them will make them rubbery or tough, so keep an eye on the timing.
- Season the pasta well: Add a pinch of salt and pepper to enhance the flavour of the sauce and seafood, but don’t overdo it as the clams and seafood are naturally salty.
- Serve immediately: This dish tastes best when served hot, straight from the pan. Delaying serving can make the seafood lose its freshness and the pasta become sticky.
Mary Berry Seafood Linguine with Fresh Tomato Sauce