Linguine with Seafood Sauce

The quality of the marinara seafood mix from Melbourne’s fishmongers is currently outstanding. Yesterday, for a trifling few dollars, I brought home a half kilo container with fresh scallops, green prawns, mussels, calamari, salmon and white fleshed fish. The seafood pasta sauce came together in the time it took for the water to boil and the pasta to cook. We opened a bottle of riesling from the Clare Valley, a glass for the sauce, a glass for the cook, the remainder a perfect match for our meal.

500g fresh seafood

2 tablespoons olive oil

4 cloves garlic, roughly chopped

1 glass white wine, about 100mls

3 ripe tomatoes, chopped

Salt and pepper to taste

1/4 cup chopped fresh parsley

500g dried linguine cooked according to manufacturer’s instructions

Heat the olive oil then sear the seafood. Set aside

In the residual oil, sauté the garlic then add the wine. Bring to the boil, then reduce until almost evaporated.

Add the tomatoes, return to the boil and simmer for 5 minutes.

Return the seafood to the pan along with any juices, return to the pan to the boil, cook for 2 minutes then season to taste with sea salt and freshly ground pepper. Turn off the heat.

Stir in the chopped parsley, toss through the cooked pasta then serve. Serves 4

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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