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Seafood Linguine

Seafood Linguine – simple, but tasty and filling!

This is so simple it’s silly. We tried this a few months ago – trying to vary from the lock down staples. It’s become a regular favourite for me and the boss, though the kids are still at an “ick, fish” stage.

You do really need to be a chilli fan but do it to your liking. Again, it’s so simple – initially you think basic/bland – but, if you get the mix just right it’s delightful and filling.

  • Enough pasta for two: we use linguine.
  • olive oil
  • Lazy garlic, or finely chopped fresh if you have it
  • Lazy chilli, or finely chopped fresh if you have it
  • 200ml dry white wine
  • cherry toms whole
  • white fish like cod, and cooked large prawns or anything you fancy.
  • parsley if you have it.
  • A lemon

Pasta: A pasta of your choice – make your own if you can, it’s so much more tasty – there’s some nice ones if you just look above the basic pasta, and I think it’s worth having a nice one. For this dish try a nice linguine. (Digression: I do keep looking for Orzo, not tried it yet, but once we’re out of lock down I intend to track it down)

  • Cook you pasta accordingly…
  • While the pasta’s cooking, in a large pan heat up a dash of olive oil and add lazy garlic and chilli (you decide quantity!) and heat for no more than 1 minute – just until it starts to colour. Then pour add the white wine, and bubble until it’s reduced by half.
  • Once reduced by half, add the cherry tomatoes and heat for cook for 2 mins. We like keeping cherry toms whole, as when you eat them they are really juicy – boom!
  • Then add your white fish and cook for ~2 mins – Your white fish should break up in a few mins. Use the pan lid to retain heat and moisture if needed.
  • When fish is breaking up, add your drained cooked pasta to the fish and toms – you may want a bit of pasta water if you’ve over reduced the mixture too much. Also add your precooked prawns (things like precooked prawns just need to warm through, not too long or they’ll be chewy)
  • Mix it well, and serve with parsley and a good squeeze of lemon.

Again, it’s so simple, but if you get the mix right it’s delightful and a small amount can be filling.

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By julesprichards

Anchoring in the shire, with family, friends, coffee and cheese… always looking…