Coastal Catch Linguine
Recipe Introduction
Ever fancied a taste of Italy without the plane ticket? Fancy something special?
This Coastal Catch Linguine recipe brings the seaside to your table. It is a proper seafood pasta recipe . Think sunshine, good times, and amazing food. You know?
Quick Hook
Do you dream of the coast? Our seafood linguine recipe is your ticket. A symphony of flavour, from the sea to your plate.
Brief Overview
Italian seafood linguine originates from coastal regions. It is where fresh catches meet simple pasta. It is an easy recipe to make.
It takes about 45 minutes from start to finish. This recipe serves 4 hungry people.
Main Benefits
Seafood is packed with good stuff. This dish is full of protein and omega-3s. Perfect for a Saturday night dinner party.
What makes it special? It's delicious and relatively healthy. You have to be mindful and don't overcook the seafood or it will come out rubbery.
I once made that mistake. Oh my gosh!
Let's dive into the list of ingredients.
Ingredients & Equipment for Your Coastal Catch
Let's talk about what you'll need for this ridiculously good Coastal Catch linguine. Seriously, this seafood pasta recipe is something special. It hits all the right notes!
Main Ingredients: Your Shopping List Sorted
Okay, listen up! Getting the right stuff is key. Here’s what you'll need, in both US and metric units, to nail this Italian seafood linguine :
- 1 lb (450g) linguine pasta. Quality? Look for bronze die cut. It'll hold the sauce better.
- 1 tbsp (15ml) olive oil. Extra virgin, naturally.
- 4 cloves garlic, minced. Fresh is best. Honestly, don't even think about using the jarred stuff.
- 1/2 tsp red pepper flakes. Adjust to your taste. If you're sensitive to spice, start with a pinch!
- 1/2 cup (120ml) dry white wine. Pinot Grigio is my go-to.
- 1/2 cup (120ml) clam juice (optional, but recommended!). It brings that coastal catch vibe.
- 1 (14.5 oz) can (400g) crushed tomatoes.
- 1/4 cup (60ml) chopped fresh parsley. Flat leaf Italian parsley, please.
- 1/4 cup (60ml) chopped fresh basil. Sweet basil is the winner.
- 1 lb (450g) large prawns, peeled and deveined. Make sure they smell fresh, like the sea, not fishy.
- 1 lb (450g) mussels, scrubbed and debearded.
- 1 lb (450g) clams, scrubbed. Tap those shellfish! If they don't close, bin 'em. Safety first, always.
- Salt and pepper. To taste, obviously.
- Lemon wedges. For serving. A must.
Seasoning Notes: Flavor Boosters
Spices? Keep it simple. Garlic and red pepper flakes are your heroes. For the seafood linguine with garlic and herbs , fresh parsley and basil really make it sing.
Don't skimp! Out of clam juice? Chicken broth will do in a pinch.
Equipment Needed: Keep It Simple
You don't need fancy gadgets for this easy seafood linguine .
- Large pot. For the pasta.
- Large skillet with a lid. To cook the seafood.
- Colander. For draining the pasta.
Coastal Catch Linguine: Your Seafood Pasta Recipe Sorted!
Honestly, who doesn't love a good seafood pasta recipe ? This Coastal Catch Linguine is that dish. It's like bringing the seaside to your dinner table, full of flavour and incredibly satisfying.
My Nan always said, a good pasta dish can solve all your problems, and this one definitely hits the spot.
Let's dive in!
Prep Steps: Let's Get Organized
Essential mise en place: First things first, get all your ingredients prepped. Chop those herbs. Mince the garlic. You know? Get everything ready to go. This is where the time saving starts.
Time saving organization tips: I like to put all my seafood in one bowl and the aromatics (garlic, red pepper flakes) in another.
It just makes life easier when you're in the thick of it.
Safety reminders: When dealing with shellfish, make sure to scrub them really well. Give them a tap, and if they don't close, chuck 'em. Don't mess about with dodgy seafood, alright?
step-by-step: Your Easy Seafood Linguine Guide
This Easy seafood linguine is a breeze, and here are some step to follow.
- Cook the Pasta: Get a big pot of salted water boiling. Add your linguine and cook until al dente, usually around 8- 10 minutes . Remember to save about a cup of that starchy pasta water!
- Sauté the Garlic: Heat some olive oil in a large pan. Add your minced garlic and red pepper flakes. Sauté for about 30 seconds , until fragrant. Watch it like a hawk, burning garlic is a disaster!
- Deglaze the Pan: Pour in that white wine and clam juice (if you're using it, it adds a proper depth of flavour!). Simmer for 2- 3 minutes , scraping up all those yummy bits from the bottom.
- Add Tomatoes and Herbs: Stir in your crushed tomatoes, parsley, and basil. Season with salt and pepper. Bring to a simmer. This is where the Italian seafood linguine magic really starts.
- Cook the Mussels and Clams: Add your mussels and clams to the pan. Cover and cook for about 5- 7 minutes , until they open. Discard any that stay stubbornly shut.
- Add the Prawns: Throw in your prawns and cook until they're pink and opaque, around 3- 5 minutes . Overcooked prawns are a crime against food.
- Combine and Serve: Add the cooked pasta to the pan and toss everything together. Add some of that reserved pasta water if needed to get the sauce nice and creamy. Serve immediately with lemon wedges.
Pro Tips: Secrets to Perfect Seafood Pasta
Want to take your seafood linguine with garlic and herbs to the next level? Here's my secret:
- Don't Overcook the Seafood! Honestly, this is the biggest mistake people make. Cook it just until it's done. It should be tender and juicy, not rubbery. The timing is important.
- The Pasta Water is Key. That starchy water helps bind the sauce and gives it a lovely, creamy texture. It's liquid gold, don't chuck it!
- Make it Ahead? You can prep the sauce ahead of time, but I wouldn't cook the seafood until just before serving. It's much better fresh.
This weeknight seafood linguine is a guaranteed winner. So grab your ingredients, put on some Italian tunes, and get cooking! Enjoy your dinner!
Recipe Notes
Right then, let's dive into a few extra bits and bobs about this absolutely cracking Coastal Catch Linguine, or as some might call it, a truly splendid seafood pasta recipe .
Honestly, it's all about making it your own, innit? And that means tweaking it to fit your taste!
Serving Up a Seafood Sensation
Plating and Presentation: Right, picture this: a swirl of that gorgeous Italian seafood linguine nestled in a bowl. A sprinkle of fresh parsley, a wedge of lemon.
Oh my gosh, it's practically begging to be Instagrammed! Serve it up in warmed bowls to keep it nice and cosy.
It's all about the drama.
Sidekicks and Sips: Some crusty bread is a must for soaking up all that lush sauce. Seriously, don't skip it.
A crisp, chilled Pinot Grigio? Bang on! Or maybe a simple green salad to cut through the richness.
Storing Your Seafood Symphony
Keeping it Fresh: Leftovers? If you must! Get it into the fridge sharpish, within two hours , yeah? It'll keep for a day, maybe two.
Freezing Fun: Honestly, I wouldn't recommend freezing this seafood linguine . The seafood tends to get a bit... rubbery. But if you really must, portion it out and freeze it in airtight containers.
Reheating Rituals: Gentle does it. Pop it in a pan with a splash of water or white wine over low heat, stirring occasionally.
Or, you know, microwave if you're feeling lazy. Just don't nuke it to death!
Seafood Linguine Your Way: Variations on a Theme
Go Spicy (if you dare!): Fancy a bit of a kick? Add more red pepper flakes, a pinch of cayenne, or even some chopped chilli to make a spicy seafood linguine recipe .
Veggie Delight: Ditch the linguine with prawns mussels clams , chuck in some roasted veggies, and boom! Vegetarian seafood linguine variations ! Courgette, bell peppers, aubergine all winners.
Nutrition Nuggets
Alright, let's keep this brief. This easy seafood linguine is a good source of protein, thanks to all that lovely seafood.
And it's packed with flavour, which is good for the soul, right? Just watch the salt if you're being mindful of it.
And if you use whole wheat pasta, you get even more fiber.
So there you have it, a White wine seafood pasta dish with a pinch of this and a dash of that and there you have it.
Now get in the kitchen and get cooking. Have some fun with it and dont forget to adjust the seasoning as needed.
You can’t break it, you can only make it tastier. You got this!
Frequently Asked Questions
Can I use frozen seafood for this seafood linguine recipe?
Absolutely! Frozen seafood is a great option, especially if fresh isn't readily available or you're on a budget. Just make sure to thaw it completely before cooking, pat it dry to remove excess moisture, and don't overcook it. Nobody wants rubbery prawns reminiscent of old shoe leather!
I'm not a big fan of mussels or clams. Can I substitute them in the Coastal Catch Linguine?
Of course! Feel free to swap out the mussels and clams for other seafood you enjoy, like scallops, calamari, or even chunks of firm white fish. Adjust the cooking time accordingly; scallops, for instance, cook much faster than mussels.
This recipe is all about making it your own, like adding your signature to a Beatles song!
How do I store leftover seafood linguine, and how long will it last?
Leftover seafood linguine should be stored in an airtight container in the refrigerator as soon as it cools down. It will generally last for up to 1-2 days. Keep in mind that seafood doesn't keep as well as other cooked foods, so it's best to enjoy it sooner rather than later.
Reheat gently, adding a splash of water or broth if needed to prevent it from drying out. Think of it as a delicious day-after treat, not a week long buffet!
Is there a way to make this seafood linguine spicier? I like a bit of a kick!
You bet! For a spicier seafood linguine, you can increase the amount of red pepper flakes called for in the recipe, or add a pinch of cayenne pepper along with the garlic. Another option is to use chili infused olive oil for sautéing the garlic, but be careful not to overdo it.
You can always add more heat, but you can't take it away! It's like choosing the right level of spice for your vindaloo.
I'm trying to watch my carb intake. Are there any healthier alternatives to regular linguine in this Coastal Catch Linguine?
Definitely! You can easily swap out the regular linguine for whole wheat linguine or even zucchini noodles ("zoodles") to reduce the carbohydrate content. Whole wheat linguine provides more fiber, while zoodles are very low in carbs and calories.
Just remember that zoodles release water when cooked, so you may need to adjust the sauce consistency. Think of it as a healthier twist on a classic a bit like swapping your chips for carrot sticks (almost!).
Can I make the sauce ahead of time for this seafood linguine?
Yes, you can certainly prepare the sauce ahead of time! This is a great way to break up the cooking process, especially if you're short on time. Prepare the sauce up to the point where you add the seafood, let it cool slightly, and then store it in an airtight container in the refrigerator for up to 24 hours.
When you're ready to serve, simply reheat the sauce and add the seafood, cooking it until it's done. This is like prepping your ingredients for a bake off, setting you up for success!
Coastal Catch Linguine
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 650 |
|---|---|
| Fat | 20g |
| Fiber | 5g |
