Linguini with seafood

50 min
4 People
50 min
INGREDIENTS for 4 people

11.5 oz Barilla Linguini

14 oz mussels

14 oz clams

4 mullet

4 langoustine

4 prawns

5 oz cherry tomatoes

5 fl oz white wine

1 garlic clove

1 tbsp parsley, chopped

1 bunch basil

1 sprig fresh oregano

2.7 fl oz extra virgin olive oil

Sale, pepper to taste


In a pan, heat up the extra virgin olive oil with chopped garlic and chopped parsley, basil torn by hand and oregano crumbled coarsely.
Add the mussels, well  scrubbed, bearded and rinsed, the clams, well purged and rinse as well and the white wine.

Cover with a lid and let the shells open up.

Once open, remove from the pan, shell about three quarters of the seafood and put in a bowl.
In the same pan, cook the red mullet (eviscerated, filleted and washed), the langoustines whole, shrimp shelled and the cherry tomatoes cut in wedges.

Sauté for some minutes, then put together with the mussels and clams sauce.

Season with salt and pepper.
When ready the sauce should still be a little runny.

Boil the Spaghetti in abundant salted water, drain when al dente and sauté in the pan with the fish sauce.

Spring Summer Dairy free Dry Eggs free Long
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