Seafood linguine
This is one of my favourite meals at the moment – it’s nice and quick and it tastes absolutely divine. The mussels are a tiny bit fiddly but apart from that it’s a really simple meal to make.
This is a low fat, high protein meal full of omega-3, vitamins A, B12 & E, iron, selenium, iodine, magnesium, potassium, phosphorus and calcium. If you want to be extra healthy you can omit the wine.
Preparation time 15 minutes. Cooking time 15 minutes.
Ingredients
(serves 4)
- 300g linguine
- 12 fresh mussels
- 1 tbsp. olive oil
- 1 red onion, peeled and diced
- 4-5 cloves of garlic, minced
- ¾ tsp chilli flakes
- 6 anchovy fillets finely chopped
- 400g large cooked and peeled prawns (I use frozen)
- 100ml white wine (optional)
- 400g tin of cherry tomatoes
- Salt and pepper to taste
- Finely grated parmesan
- Flat leaf parsley, chopped
Remove the beard from the mussel by pulling it firmly down towards the hinged part of the shell until it comes out
Method
- Scrub the mussels well under cold running water and remove their beards.
- Cook the pasta according to the packet instructions (I like mine al dente) and in a separate pan steam the mussels for 3 – 6 minutes, removing them from the pan as soon as they are open wide, and set them aside. Discard any mussels that aren’t fully open after 6 minutes of cooking.
- Meanwhile, heat the oil in a large frying pan over a medium heat and add onion, garlic, chilli and anchovy fillets and stir for around 2 minutes.
- Increase the heat to high and add the prawns and white wine. Bring to the boil then reduce the heat and simmer for 2 minutes.
- Stir in the cherry tomatoes, salt and pepper and simmer for 3 minutes.
- Remove the cooked mussels from their shells and stir them into the tomato sauce. Season to taste.
- Drain the cooked pasta and serve immediately, topped with the seafood sauce and sprinkled with the parmesan and parsley. Serve with a green salad.