Recipe of Any-night-of-the-week Seafood linguine

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We hope you got insight from reading it, now let's go back to seafood linguine recipe. To make seafood linguine you only need 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Seafood linguine:

1. You need 200 g of seafood selection (precooked mixed seafood).
2. You need 250 g of linguine.
3. Prepare 2 tbsp of olive oil.
4. Provide 2 of garlic cloves, thinly sliced.
5. Take 1/2 of red chilli, deseeded and finely chopped.
6. Prepare 100 ml of dry white wine.
7. Get 200 g of cherry tomatoes, halved.
8. Prepare 1/2 of lemon, juice only.
9. Use 1/2 of lemon, as two lemon wedges (for serving).
10. Use handful of flatleaf parsley, roughly chopped (half for cooking, half for serving).
11. Use of rock salt.
12. Take of freshly ground black pepper.
13. Take of parmesan cheese.

Instructions to make Seafood linguine:

1. Here are the ingredients..
2. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Al dente is best. Approx 8-9 minutes..
3. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for 30 secs-1 min until just turning golden. Pour in the wine, then leave to bubble until reduced by half..
4. Stir the tomatoes into the pan and cook for 1-2 mins to soften. Add the seafood mix and continue to cook for 1-2 mins or until fully heated through..
5. Remove the pan from the heat. Add the lemon juice. And add half of the roughly chopped parsley. Season to taste with salt and freshly ground black pepper..
6. Drain the cooked pasta, reserving about a cupful of the cooking water. Return the pasta to the empty pan and tip in the seafood and tomatoes mixture. Add a little of the pasta cooking water to loosen, then toss together until everything is well mixed, adding more water as needed..
7. Divide between serving dishes. Grate a little parmesan over the pasta. Not too much – this isn't really supposed to have parmesan cheese. Sprinkle over the remaining chopped parsley. Serve with a lemon wedge to squeeze over..

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