Shellfish Fish Seafood Alcohol Herbs Main Course Dairy free
tbsp Olive Oil
Fresh Raw Seafood e.g. mussels,
prawns, calamari, diced
snapper fillets, clams
Clove Garlic, crushed
Fresh Green Chilli, deseeded and finely
Large Ripe Tomatoes, diced
Dry White Wine (check Manufacture)
and Black Pepper
tbsp Fresh Parsley, chopped
Preheat oven to 220°C, 425F. Gas mark 7. Bring a large pan of salted water to the boil. Add the linguine and cook for 9-10
Meanwhile heat 2 tbsp of the oil in a large frying pan and stir-fry the seafood until the molluscs begin to open and the fish,
prawns etc begin to change colour. Do
not overcook as these will finish off cooking in the oven. Remove the seafood with a slotted spoon and set aside.
Meanwhile, add the remaining oil to the pan add the garlic and chili and sauté gently until softened. Stir in the
tomatoes, wine salt and pepper and stir well.
Increase the heat and reduce the liquid by half.
Lay out 2 large sheets of aluminium foil on top of each other on a baking sheet. Drain the linguine and place in the
middle of the foil. Top with the seafood mixture
and parsley and pour over the tomato mixture. Bring together the sides of the foil and fold tightly together.
Place open a baking tray and bake for 10 minutes. Serve immediately.
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