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Photo of Seafood linguini by WW

Seafood linguini

Total Time
30 min
10 min
20 min
Deliciously tender seafood stew with linguine. Yum!


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


12 piece(s), (black), scrubbed, debearded

Ling, raw

300 g, cut into bite size pieces


4 clove(s), thinly sliced

Fresh flat-leaf parsley

2 tbs, coarsely chopped


  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.


SERVING SUGGESTION: Steamed green beans and broccoli.TIP: To save time preparing the mussels, look for a bag of pre-cleaned mussels in the seafood section of the supermarket. Or swap all the seafood for 800g of marinara mix instead.