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Linguine surf and turf

Incredibly amazing pasta, I chose Linguine but it would work with any long type of pasta, or with penne. I keep some staple ingredients in the freezer, so here the recipe is from mostly frozen ingredients, but you can adapt with fresh if you have them.

Ingredients (serves 4):

  • 80gr prawns (I used the shelled, cooked frozen ones)

  • 80gr mussels (as above)

  • 110gr squid rings (I used raw, frozen)

  • 360gr fresh tomatoes (but you could use half a tin of chopped tomatoes)

  • 160gr fresh chestnut mushrooms (you can use also white button mushrooms)

  • 120gr cream (I use soy cream)

  • 25gr butter

  • 3 slugs olive oil

  • 4 cloves of garlic

  • 1/2 tsp fine salt

  • 1/2 tsp dried chili flakes

  • 2 Tbsp fresh chopped parsley (or 1 Tbsp dried parsley)


  • Cut the mushrooms in half, then slice them thinly

  • Stirfry the garlic and chilli flakes, then add the mushrooms, stir and cover - let it cook for a couple of minutes, then stir, cover again and cook for another two mins

  • In the meantime cut the squid rings and the prawns in pieces (reserve 2 full prawns per serving dish for the garnish), then add the squid pieces to the mushrooms leaving the pan uncovered and cook for 2 mins

  • Add the prawns and cook for another 2 mins

  • Add the cooked mussels and the parsley and cook for one last minute, then set aside

TIP: if there is still liquid in the pan, keep it on a high heat until fully absorbed

  • In another non stick pan, stirfry the garlic in the butter

  • Add the tomatoes and cook for a few mins until all soft

  • Add the soy cream to the tomatoes and cook on a medium-high heat stirring quite often until the sauce reduces and thickens

  • Take it off the heat and add the seafood

  • Once the linuguine are cooked al dente, drain and toss them into the pan with the sauce, add a little more parsley and cook stirring for a minute

TIP: serve ensuring to put 2 whole prawns and a mussel with its shell (if you have it) on top of each plate. As this is seafood, don't use any parmesan!

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