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Foil-baked Linguine with Seafood HT MC 20mins Serves 4 Hot Pasta Shellfish Fish Seafood Alcohol Herbs Main Course Dairy free EgglessIngredients: 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 Instructions 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 :
More Pasta Recipes | More Seafood Recipes
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