Seafood Marinara Linguine
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 300 g dried linguine
- • 1 medium onion (peeled and finely chopped)
- • 2 cloves garlic (peeled and crushed)
- • 1/2 small red chilli (deseeded and finely chopped)
- • 400 g frozen seafood mix ((containing mussels, squid, prawns and scallops))
- • 1 fish stock pot (made up to 200ml with boiling water)
- • pinch of cayenne pepper
- • pinch of granulated sweetener
- • 1 tbsp tomato puree
- • 1 tbsp white wine vinegar
- • 10 g flat-leafed parsley (chopped (plus a little to garnish))
- • salt and pepper (to taste)
- • low-calorie cooking spray
Preparation Steps
Spray a medium saucepan with low-calorie cooking spray and place over a medium heat.
Add the onion and fry for 5 minutes until slightly golden.
Add the garlic and chilli, and fry for a further 5 minutes, stirring.
Add the frozen seafood and cook for 8-10 minutes over a medium heat (or according to packet instructions), stirring well.
Add the fish stock, cayenne pepper, sweetener, tomato puree, and white wine vinegar, and season well with salt and pepper.
Simmer, uncovered, for 20-25 minutes. Stir in the chopped parsley.
While the fish is simmering, cook the pasta in a large pan of boiling water for 9-12 minutes or according to the packet instructions, until just tender. Drain well and remove from the heat.
Add the seafood sauce to the drained pasta and toss well.
Serve at once and garnish with a sprig of flat-leafed parsley, if you like.