It’s never been easier to whip up this perfectly spicy seafood pasta for lunch or dinner. The perfect addition to your autumn menu!
4
Serves
5m
Prep
15m
Cook
Ingredients
250g Seafrost Pineapple Cut Squid Fillets U/3 (99286)
16 Seafrost Vannamei Prawn Cutlets 16/20 (181683)
1 packet San Remo Linguini No. 1 (73268)
3 tablespoons salted butter
Olive oil
1 medium brown onion, finely chopped
2 cloves garlic, finely chopped
1 punnet cherry tomatoes, halved
1 teaspoon chilli flakes
4 tablespoons tomato paste
4 tablespoons flat leaf parsley, roughly chopped
Salt and pepper, to taste
Perfect Italian Shaved Parmesan Cheese (15975)
Method
1. To prepare the seafood
Remove seafood from packs and allow to thaw at room temperature.
2. To cook the pasta
Bring a large pot of salted water to the boil and add the linguini. Stir frequently and cook until al-dente. Meanwhile, make the pasta sauce.
3. To make the sauce
Add the butter and a drizzle of olive oil to a pan over medium heat. Sauté onion for around 3 minutes, until translucent. Add in garlic, cherry tomatoes and chilli flakes and cook until softened. Add tomato paste and cook for a further 2 minutes.
Add the seafood and stir until the prawns and squid are just cooked, this will only take a couple of minutes.
4. To assemble
Once the pasta is cooked, add to the sauce, along with ¾ cup of the pasta water. Stir until all the pasta is coated and silky. Stir through parsley and season with salt and pepper.
Serve into bowls and top with shaved parmesan if desired.
