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Creamy Tomato Seafood Linguine
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Creamy Tomato Seafood Linguine

40 minServes 3Nutri-Score C€€€
from @thechefmine2 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • olive oilPantry30 ml
  • butterDairy56 g
  • shallots (finely diced)Produce2 pieces
  • garlic (cloves, minced)Produce6 pieces
  • cherry tomatoes (halved)Produce18 pieces
  • tomato pastePantry80 g
  • chilli flakesSpices4 g
  • dried oreganoSpices3 g
  • dried basilSpices2 g
  • dried rosemarySpices2 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • sugar (to taste)Pantry5 g
  • fish stockPantry240 ml
  • seafood (mussels, langoustines, lobster tails) (cleaned)Fish600 g
  • parsley (finely minced)Produce15 g
  • linguineGrains200 g

per serving

Nutrition

546kcal

Carbs
55 g
Proteins
35 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Colander
  • Stovetop

step by step

Method

  1. Sauté the aromatics

    • Heat the olive oil and butter in a large pan.
    • Add the diced shallots and garlic and sauté until soft and fragrant.
    Step 1

  2. Blister the tomatoes

    • Add the halved cherry tomatoes to the pan.
    • Cover and cook until the tomatoes are blistered.
    Step 2

  3. Cook the pasta

    • Cook the linguine in salted boiling water until al dente, about 9 minutes.
    • Reserve a cup of the pasta water before draining.
    Step 3

  4. Build the sauce

    • Stir the tomato paste, chilli flakes, oregano, basil and rosemary into the tomatoes.
    • Cook for 5 minutes, then season with salt, pepper and sugar to taste.
    Step 4

  5. Add stock and seafood

    • Pour in the fish stock and the reserved pasta water.
    • Adjust the seasoning, add the seafood and cook until just done.
    Step 5

  6. Finish with pasta and parsley

    • Sprinkle in the minced parsley.
    • Add the al dente pasta and let it finish cooking in the sauce, then serve with extra sauce spooned on top.
    Step 6
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