Seafood linguine is one of those pasta recipes, that reminds me of the many summers spent on holiday along the south coast of Puglia, Italy. Sitting in a restaurant, facing the sea, enjoying a steaming bowl of pasta brimming with the freshest seafood around. My favourite part is shelling all the seafood first, followed by licking my fingers of all the amazing seafood juices and then enjoy each forkful of pasta. It’s absolute heaven.
If you’re reading this in the UK or anywhere far from the coastal beaches of Italy, I know it may seem unfair. However, I am here to show you how EASY, SIMPLE & QUICK this pasta recipe is and what makes it even better is that I am pairing it up with some of the best pasta around, Garofalo.
Garofalo
I have a long history with Garofalo. When I used to run my little Italian deli on wheels years ago, I used to sell this magnificent pasta in baskets which I used to sell by the load, because my customers knew that I would only sell the high quality produce.
Garofalo pasta is made in Gragnano, a city in the province of Naples, better known as the ‘city of pasta’. The pasta produced here is of such a high standard that even the European Commission has given it an IGP status (guarantee of origin for foods produced in specific areas; Italy).
Some of you may wonder what is the most significant thing that makes a bowl of pasta special. For me, an ‘al dente’ (a bite) pasta is extremely important in levelling up your pasta game. That comes down to how the pasta is produced and Garofalo has absolutely nailed it. Using only the best quality semolina flour, their pasta has a high protein content, which helps retain starch, hold its shape and give that perfect ‘al dente’ texture that we should all be looking for. Secondly, Garofalo pasta is bronze-died, which gives the pasta a rough, porous surface making it perfect for sauces to bind and cling to. Making it an exceptional pasta eating experience. They offer over 50 pasta shapes, offering an eternity of pasta sauce options to satisfy all your pasta cravings. So, if you would like to stock your cupboards with them, you can buy Garofalo in the UK in Italian delis, food specialist stores and online stores such as Ocado and Amazon. So next time you come across this amazing pasta brand, make sure you treat yourself to a packet or four.
Seafood linguine
So if you would like to transport yourself to the Mediterranean and cook yourself a steaming bowl of seafood pasta, check out my recipe below.
Would love to know what you guys think. Buon appetito.
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Seafood Linguine (2/3 people)
2 tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, seeds removed and finely diced
300g cherry tomatoes on the vine, halved
100ml dry white wine
500g mussels, cleaned and debearded
200g squid rings
300g king prawns
Fresh parsley, chopped
Fresh basil, chopped
300g Garofalo linguine
Sea salt
Directions
- Fill a pan of water and bring it to the boil.
- In the meantime, pour your olive oil into a cold pan and add the chopped garlic. Then heat your pan, slowly on a low heat. This will prevent the garlic from burning. Softly fry the garlic for minutes.
- Add in the diced red chilli. Stir into the olive oil and garlic. Cook for 2/3 minutes
- Add the halved cherry tomatoes, along with its vine. The tomato vine gives an excellent flavour. Remember to remove it at the end of cooking the sauce.
- Pour in white wine and let the sauce cook for 10 minutes.
- By this point, the water should be boiling. Season with plenty of sea salt. The water should be as salty as the sea. Cook the linguine for as long as instructed on the packet. Garofalo linguine takes 10 minutes.
- In the meantime, add the mussels and place a lid on the pan. Cook on a high heat and steam the mussels for 5 minutes.
- Lift the lid. The mussels should have opened. Discard any still closed. Now add the squid and prawns. Give the seafood a good stir and place the lid again for another 3/4 minutes.
- Drain the linguine and add to the seafood sauce. Give it a good stir. Make sure the tomato wine sauce coats every strand of pasta. Finish with chopped fresh parsley and basil.
- Serve immediately
Ad: This recipe is a paid collaboration with Garafalo pasta.
