Seafood linguini
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Deliciously tender seafood stew with linguine. Yum!
Ingredients
Egg pasta
240 g, (linguini)
Olive oil
1 tbs
Calamari or squid, raw
160 g, 1 squid, cleaned, scored and cut into 3cm chunks
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, thinly sliced
Canned diced tomatoes
400 g, (1 x 400g can)
Raw peeled prawns
12 small, peeled, deveined, tails intact
Mussels
12 piece(s), (black), scrubbed, debearded
Ling, raw
300 g, cut into bite size pieces
Garlic
4 clove(s), thinly sliced
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Instructions
1
Cook the pasta in a large saucepan of boiling salted water following packet instructions.
2
Meanwhile, heat half the oil in a large frying pan over high heat. Cook the calamari for 2 minutes or until tender and lightly charred. Transfer to a plate.
3
Heat the remaining oil in the pan and reduce heat to medium-high heat. Cook the capsicum for 2 minutes. Add the onion and garlic and cook, stirring, for 3 minutes or until softened. Add the tomato. Season with pepper and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add the prawns, mussels and fish, and simmer, covered, for 7 minutes or until the seafood is just cooked.
4
Toss the seafood mixture and calamari through the pasta. Top with parsley to serve.
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