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A Weekday Menu Recipe

Foil-baked Linguine with Seafood   HT  MC    20mins

Serves 4     Hot     Pasta    Shellfish   Fish  Seafood  Alcohol  Herbs  Main Course  Dairy free  Eggless



350g/12oz Linguine

4 tbsp Olive Oil

450g/1lb Fresh Raw Seafood e.g. mussels, prawns, calamari, diced snapper fillets, clams

1 Clove Garlic, crushed

1 Fresh Green Chilli, deseeded and finely chopped

2 Large Ripe Tomatoes, diced

300ml/10fl.oz. Dry White Wine (check Manufacture)

Salt and Black Pepper

3 tbsp Fresh Parsley, chopped




1. 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 minutes.


2. 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.


3. 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.


4. 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.


5. Place open a baking tray and bake for 10 minutes. Serve immediately.



Serving Suggestions :


Ciabatta Bread




More Pasta  Recipes  |  More Seafood  Recipes


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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