BARILLA LINGUINE WITH SEAFOOD
Ingredients
Serves 4
| 340g | Barilla Linguine |
| 500g | clams, cleaned to remove all sand & residue |
| 250g | calamari, cleaned & diced |
| 150g | prawns, de-shelled, de-veined & sliced |
| 8 | scallops (120g clean), washed & diced |
| 40ml | Extra Virgin Olive Oil |
| 1 tbsp. | minced parsley |
| 1 garlic clove | |
| 1 | fresh red chilli |
| To taste: | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Prepare and clean all the seafood.
Step 2
In a pan, heat 2 tablespoons of oil then add garlic and chilli. Then, add the chopped parsley and clams. Cover the pan and let the clams open.
Step 3
Remove the clams from the shells, filter remaining broth from pan and set aside.
Step 4
Heat a large non-stick frying pan and cook the calamari for a minute, then add the prawns, the scallops and finally the clams, together with the filtered broth.
Step 5
Cook the Linguine in a large pot of salted boiling water, according to the instructions on the pack. Drain once cooked al dente and add to the pan with the rest of the sauce.
Step 6
Add the remaining olive oil to create an emulsion and some freshly ground white pepper to serve.
