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.

Mary Berry Seafood Linguine With Fresh Tomato Sauce

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

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

475

kcal

Ingredients

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

Directions

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.