Seafood linguine

Seafood linguine

The creamy white wine sauce elevates fresh seafood in this elegant pasta dish, served in bowls with a drizzle of olive oil
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Cook the pasta following pack instructions. Drain well, reserving a mugful of the cooking water.
  2. Step 2

    Meanwhile, heat the olive oil in a large, lidded saucepan. Add the garlic and chilli, season and cook for 2 mins over a low heat until fragrant. Tip in the wine and mussels, tossing to combine. Increase the heat to medium, cover tightly with a lid and cook for 2 mins.
  3. Step 3

    Add the prawns and cream, stir to combine, then cover again and cook for 2-3 mins until the prawns are pink and cooked through. If any mussels haven’t opened at this point, discard.
  4. Step 4

    Mix the cooked pasta into the sauce with the lemon juice and parsley. Add a splash of the reserved cooking water and cook for 1 min until the sauce is creamy and glossy. The sauce will be quite loose which is what you want – perfect for soaking up with crusty bread!
  5. Step 5

    Serve in bowls with an extra drizzle of olive oil.