Close your eyes and imagine a gentle breeze carrying the scent of the sea. That’s exactly what this seafood linguine brings to your plate. Succulent prawns, tender calamari, and sweet, briny mussels come together in perfect harmony with al dente linguine, all enveloped in a delicate garlic and white wine sauce that glistens with every twirl of your fork. Cherry tomatoes burst with subtle sweetness, balancing the savory notes, while fresh parsley adds a vibrant, herbaceous finish. Each bite is a journey—rich, layered, and comforting, yet light enough to keep you craving more. Cooking this dish feels like a mini escape, a moment to slow down, breathe, and savor simple, fresh ingredients at their best. It’s the kind of meal that turns an ordinary evening into a small celebration, inviting the warmth of the kitchen, the joy of sharing, and the elegance of Italian-inspired seafood cuisine all in one plate.
Ingredients (Serves 2)
- 200g linguine
- 150g prawns, peeled and deveined
- 100g calamari rings
- 100g mussels, cleaned
- 200g cherry tomatoes, halved
- 3 garlic cloves, finely sliced
- 1 small red chili, thinly sliced (optional)
- 100ml dry white wine
- 2 tbsp olive oil
- 1 tbsp butter
- 1 handful fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Zest of ½ lemon
Instructions
- Cook the pasta with care: Bring a large pot of salted water to a gentle boil. Add the linguine and cook until perfectly al dente—firm to the bite, yet tender. Reserve ½ cup of the pasta water before draining; this liquid gold will help bring the sauce together.
- Prepare your aromatic base: While the pasta cooks, heat olive oil in a wide pan over medium heat. Add the garlic slices and chili, letting them sizzle gently, releasing a warm, fragrant aroma that hints at the flavors to come.
- Sauté the seafood: Add the prawns and calamari rings, stirring with care. Cook just until they turn opaque, keeping them tender and juicy—overcooking would steal the delicate texture.
- Steam the mussels elegantly: Pour in the white wine and add the mussels. Cover the pan, allowing the mussels to open gracefully in the steam. Any that refuse to open can be discarded, leaving only the plump, tender ones.
- Introduce brightness and color: Stir in the cherry tomatoes, letting them soften just enough to release their sweet juices into the pan. Their vibrant red adds a visual and flavor contrast that elevates the dish.
- Combine pasta and sauce: Gently fold the linguine into the pan, tossing everything together so each strand is coated in the fragrant, slightly glossy sauce. Use a splash of reserved pasta water if you desire a silkier finish.
- Finish with elegance: Stir in the butter, parsley, and lemon zest, letting them infuse the dish with richness and freshness. Taste, then season with salt and freshly cracked black pepper.
- Serve with style: Plate the seafood linguine with a delicate flourish. Drizzle a little extra olive oil, scatter a few parsley leaves, and admire the interplay of colors, textures, and aromas before savoring the first bite.
Nutritional Values (per serving, approximate)
- Calories: 480 kcal
- Protein: 36g
- Carbohydrates: 52g
- Fat: 15g
- Fiber: 4g
- Sugar: 6g
Chef’s Note
Cooking seafood has always felt like poetry in motion—every sizzle, swirl, and aroma is a small story of flavor waiting to be told. This linguine celebrates the simplest, most beautiful ingredients: fresh seafood, sun-ripened tomatoes, and a whisper of white wine. It’s a dish that asks you to slow down, to relish the process as much as the result, and to enjoy the fleeting moment when the kitchen smells of the sea. I hope this plate brings you as much pleasure in cooking as it does in tasting. Bon appétit, my friends.