Mussel and calamari linguine

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 11
Servings 1
Minutes 15 min + marinating


Serving Change
  • 600
    baby calamari, cleaned, body and tentacles separated
  • 2
    cloves garlic, crushed
  • 5
    freshly ground black pepper
  • 150
    olive oil
  • 500
    mussels, cleaned and beards removed
  • 250
    coarse fresh breadcrumbs
  • 500
    uncooked linguine
  • 1
    lemon (zest and juice)
  • 2
    pink grapefruits (segments only)
  • 2
    oranges (segments only)
  • bunch of fresh coriander, roughly chopped


15 min + marinating
Put calamari, garlic, pepper and 60 ml olive oil in a bowl. Mix well and refrigerate for several hours to marinate. Steam mussels until opened. Set aside. Place breadcrumbs on a baking tray and sprinkle with 30 ml olive oil. Bake in a preheated oven at 180 ºC for 10 minutes until golden. Cook linguine, according to packet instructions, in plenty of boiling, salted water. Drain well and immediately add lemon zest, juice and 30 ml olive oil. Toss thoroughly and leave to cool. Heat 30 ml olive oil in a large frying pan until hot. Add calamari and quickly cook over high heat until it becomes opaque. Transfer calamari and any juices to a bowl to cool, then mix with mussels, citrus segments and coriander. Season with salt to taste. Pile a serving of pasta on each plate and top with calamari mixture. Sprinkle with breadcrumbs. Serves 6.

Read more on: fish/seafood


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