Mary Berry Seafood Linguine with Fresh Tomato Sauce

The first time I made this, I didn’t quite trust how fast it all came together. Seafood? Tomatoes? Pasta? All in under half an hour? Surely not. I overcooked the scallops, underseasoned the pasta, and forgot to prep my clams properly—classic me, rushing in.

But second time round, I slowed it down. Got my mise en place sorted. Let the clams open properly. Scallops just kissed the pan. And the whole dish sang—fresh, light, briny, buttery, with a chilli kick and that lemon lift at the end. Honestly, this is the pasta I pull out when I want to feel like I’m five minutes from the Amalfi Coast (instead of half an hour from the washing up).

WHY THIS ONE WORKS SO WELL

This isn’t your heavy, creamy seafood pasta—it’s light, fragrant, and built for warm evenings or show-off dinners that don’t feel like a slog.

• Clams + white wine bring that salty, aromatic base.
• Shallots, garlic + chilli = layers of savoury heat.
• Fresh ripe tomatoes keep it clean—not claggy.
• Scallops, squid, and prawns cook fast and stay tender.

INGREDIENTS + WHY THEY MATTER

• Linguine (250g) – Holds the sauce better than spaghetti. Don’t overcook it—go just under al dente.
• Olive oil (3 tbsp) – Base for sautéing. Adds that Mediterranean flavour.
• Shallots (3 banana) – Milder than onions, perfect for delicate seafood.
• Red chilli (1) – Brings heat, but not overpowering. Deseed if you’re nervous.
• Garlic (2 cloves) – Crucial. Don’t skimp. Adds savoury punch.
• Fresh clams (500g) – Scrubbed and rinsed. They carry the sea into the sauce.
• Dry white wine (250ml) – Adds acidity and depth. Don’t skip it.
• Lemon juice (½ lemon) – Wakes everything up at the end.
• Butter (25g) – For browning the scallops and richness in the sauce.
• King scallops (6, halved) – Sear quickly for golden edges and soft centres.
• Prepared squid (150g) – Tender in under 2 minutes.
• King prawns (150g, raw) – Turn pink when ready—don’t overcook.
• Tomatoes (5 ripe) – Deseeded and diced. Brings brightness.
• Salt + pepper – Season lightly—seafood is salty on its own.
• Fresh parsley (4 tbsp) – Chopped at the end. Makes everything pop.

MAKING IT YOURS (WITHOUT RUINING IT)

• No clams? Use mussels, or skip them entirely and up the prawns + squid.
• No wine? Chicken or fish stock with an extra squeeze of lemon works.
• Gluten-free? Swap linguine for your favourite GF pasta—just don’t overboil.
• More heat? Leave the chilli seeds in or add a pinch of red pepper flakes.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Clams didn’t open	Didn’t get hot enough, or they were dead	Always cook covered, discard unopened ones
Scallops went rubbery	Overcooked	Sear just 1 minute per side in a hot pan
Sauce watery	Didn’t let it reduce enough	Let the wine bubble for a few minutes uncovered
Pasta bland	Didn’t salt water or season sauce	Salt water generously + taste before serving

HOW TO MAKE MARY BERRY’S SEAFOOD LINGUINE WITH FRESH TOMATO SAUCE

BOIL THE PASTA
Cook 250g linguine in salted water to just under al dente. Drain and set aside.

START THE SAUCE
Heat 3 tbsp olive oil in a large frying pan. Add 3 thinly sliced shallots, 1 finely chopped red chilli, and 2 crushed garlic cloves. Sauté for 2 minutes over high heat. Add 500g clams and cook 5 minutes, stirring occasionally.

ADD WINE + LEMON
Pour in 250ml white wine + juice of ½ lemon. Cover and cook 3–4 mins until clams open. Discard any that stay shut. Season lightly. Stir in drained pasta and toss well.

SEAR THE SCALLOPS
In a separate hot pan, melt 25g butter. Fry 6 halved king scallops for 1 minute each side. Set aside.

COOK SQUID + PRAWNS
To the same pan, add 150g squid and 150g prawns. Fry 2 minutes until just cooked. Add them + juices to the pasta.

FINISH IT OFF
Add 5 diced, deseeded tomatoes. Toss everything over high heat for 1 minute. Serve with chopped parsley.

TIPS FROM MY KITCHEN

• I scrub clams in a bowl of salty water—helps them spit out grit.
• I always cook the seafood separately—keeps it tender, never overdone.
• Use ripe, in-season tomatoes. Out of season? Go with a handful of cherry tomatoes instead.
• I stir in a drizzle of olive oil right before serving—adds silkiness to the sauce.

STORAGE + SERVING

Fridge: Store leftovers up to 2 days in a sealed container.
Reheat: Gently on the hob with a splash of water or stock. Avoid the microwave if you can—seafood gets tough.
Freeze: Not recommended. Seafood and pasta lose texture.
Serve with: Crusty sourdough, or a green salad with lemon vinaigrette.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen seafood?
Yes, just thaw it fully and pat dry before cooking. But fresh really does shine here.

Q: What wine works best?
Go for something dry—Sauvignon Blanc or Pinot Grigio are great. Avoid oaky whites.

Q: Can I make it ahead?
You can prep everything ahead—but cook the seafood and pasta just before serving.

Q: Is it spicy?
It’s got a gentle warmth. Add extra chilli if you like heat.

Try More Recipes:

• Mary Berry Seafood Risotto
• Mary Berry Lemon Chicken Risotto
• Mary Berry Sea Bass With Creamy Lemon Sauce