This Linguine with Mussels, King Prawns, Chorizo, Basil, Tomatoes, and Roasted Garlic Sauce is a beautifully balanced dish that combines the best of land and sea. The tender linguine serves as the perfect base, soaking up the rich and aromatic roasted garlic sauce infused with the sweetness of ripe tomatoes and a hint of white wine.
Plump king prawns and fresh mussels introduce a delicate brininess, their natural flavors enhanced by the depth of the sauce. The chorizo adds a bold contrast, with its smoky, slightly spicy notes complementing the seafood beautifully. As the chorizo renders its oils, it infuses the dish with a rich, paprika-infused essence that ties everything together.
Fragrant basil adds a fresh, herbaceous touch, elevating the dish with its bright and slightly peppery flavor. Every bite is a perfect harmony of textures and tastes—the silky pasta, the juicy seafood, and the crispy, caramelized edges of the chorizo, all enveloped in the luscious roasted garlic sauce.
This dish celebrates Mediterranean flavors, offering warmth, comfort, and an irresistible combination of freshness and depth. Perfectly suited for a cozy dinner or a special occasion, it promises to transport you to the shores of southern Europe with every bite.
Ingredients (Serves 2-3)
For the Pasta & Seafood:
- 250g linguine
- 200g mussels, cleaned and debearded
- 150g king prawns, peeled and deveined
- 100g chorizo, sliced
- 2 tbsp olive oil
- 1/2 tsp chili flakes (optional, for heat)
- Salt and black pepper to taste
For the Roasted Garlic Sauce:
- 1 head of garlic
- 3 tbsp olive oil (for roasting and sauce)
- 200g cherry tomatoes, halved
- 100ml dry white wine
- 100ml vegetable or fish stock
- 1 tbsp tomato purée
- 1/2 tsp smoked paprika
- 1/2 tsp sugar (to balance acidity)
- Handful of fresh basil leaves, roughly chopped
To Finish:
- Zest of 1 lemon
- Fresh basil leaves for garnish
- Parmesan (optional)
Instructions
Step 1: Roast the Garlic
- Preheat the oven to 180°C (350°F).
- Cut the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.
- Once cooled, squeeze out the softened cloves and mash into a paste.
Step 2: Prepare the Sauce
- In a large pan over medium heat, add 2 tbsp olive oil and sauté the chorizo slices until crispy and golden. Remove and set aside.
- In the same pan, add cherry tomatoes, mashed roasted garlic, and a pinch of salt. Cook until softened (about 5 minutes).
- Stir in tomato purée, smoked paprika, and sugar, cooking for another minute.
- Pour in the white wine, allowing it to reduce by half. Then, add the stock and simmer for 5 minutes.
Step 3: Cook the Pasta & Seafood
- Meanwhile, cook the linguine in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- Add the mussels to the sauce, cover, and cook for 3-4 minutes until they open (discard any that remain closed).
- Add the king prawns, cooking for another 2-3 minutes until pink and cooked through.
Step 4: Combine & Serve
- Return the chorizo to the pan, then add the drained pasta, tossing to coat in the sauce. Add reserved pasta water as needed for consistency.
- Stir in fresh basil and lemon zest, then season with salt and black pepper to taste.
- Serve immediately, garnished with extra basil and optional grated Parmesan.
Enjoy this flavorful Mediterranean-inspired dish with a glass of chilled white wine! 🍷