I’m a huge fan of sea food and I love carbs, so making a dish with prawns, mussels, squid and pasta is always a treat. Normally, I’d opt for a pack of Philadelphia garlic and herb sauce but this week Pete suggested that we do our own sauce(what a great shout!). After searching online for a tomato based sauce that goes well with sea food, I combined and adjusted a couple(based on contents of our cupboard) and off I went. This a quick and easy to make dish and is perfect for your evening meal on hot summer days.
So to make this you will need(this amount serves two, change measures accordingly):
- 150-200 grams fresh linguine
- 300-400 grams of pre-cooked seafood mix(prawns, mussels and squid)
- 1 tin of tomatoes
- 100 grams mushrooms
- 3 spring onions
- 1/4 cup of chicken stock
- 1/4 cup of white wine
- 3-4 garlic cloves(depending on how much you like garlic)
- 1 tbsp Worcester sauce
- 2 tbsp lemon juice
- Dried oregano
- Dried basil
- Dried thyme
- Black pepper
- Olive oil/vegetable oil/Fry light(for frying)
- Start off by boiling a full kettle. Use hot water to make the stock and the rest to boil your linguine. I always have a pan boiling ready to go as they usually only take 3 minutes.
- Cut and prep your vegetables. Cut the mushrooms and spring onions, crush or finely grate garlic. Fry off the mushrooms and then add chicken stock and wine, let it simmer for 2-3 minutes
- Add tinned tomatoes to the pan, followed by Worcester sauce, lemon juice, dash of paprika, dash of thyme and dash of basil. Let it simmer for 5 minutes
- Once 5 minutes are up, start boiling linguine and add seafood mix and spring onion to the pan with sauce
- Drain the pasta, return it to the pan, pour in the sauce and seafood mixture and mix well.
- Serve and sprinkle with black pepper!
Goes well with a glass of cold white wine or a cold refreshing light beer. Sauce comes rich and hearty, and oddly comforting. Hope you you like it, let me know if you give it a go.