Seafood linguine

8 servings Prep: 30 mins, Cooking: 40 mins
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Saucy seafood linguine with prawns, calamari and fresh mussels fit for a king.

By Food24 May 20 2014
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Ingredients (21)

30 ml fresh chillies — 573
2 onions — chopped
3 cloves garlic — cloves, minced
800 g tinned tomatoes
30 ml tomato paste
2 carrots — sliced
125 ml wine — dry white
10 ml sugar
15 ml fresh oregano — chopped
30 ml fresh parsley — chopped
salt and freshly ground black pepper
400 g pasta — linguine
125 ml stock — fish
2 cloves garlic — cloves, crushed
400 g mussels
60 ml butter
200 g prawns — deveined
200 g fish — fillet, cubed
200 g calamari — rings
30 ml fresh parsley — chopped
salt and freshly ground black pepper — to taste
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Method:

Heat the oil in a large saucepan and sauté the onion and garlic until soft and fragrant.

Add the tomatoes, tomato paste, carrot, white wine, sugar, oreganum and parsley. Season with salt and pepper and simmer for 40 minutes.

Cook the linguine in salted boiling water until al dente.

In the meantime, heat the fish stock with the crushed garlic in a large frying pan. Add the mussels. Cover with a lid and cook for 5 minutes.Remove from the heat and discard any unopened mussels.

Melt the butter in a frying pan and stir fry the prawns, fish fillets and calamari rings for 2 to 3 minutes or until cooked through.
Add the prawn mixture, mussels, mussel cooking liquid and linguine to the tomato sauce.

Add the chopped parsley and season lightly with salt and pepper.

Stir through and serve.

Recipe reprinted with permission of PinkPolkaDotFood. To see more recipes, click here.



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