I made this Seafood Linguine recently when a friend was calling on her lunch break to give me some professional advice on home-renovations that I’m having done. I felt that making lunch was the least I could do. It worked really well too because once the prep was done, then I only had to wait for a text from her to say she was leaving. Then just but the pasta on to boil and start on the sauce and it was done by the time she arrived. Such a good one to have on-hand.
The seafood may not be readily available so I bought it in the farmers market and froze it for a few days. Saffron is often atrociously expensive so, if you like, you can just leave it out. It does bring a lovely richness that goes beautifully with the seafood so maybe extra lemon juice could replace it. Not taste like it, but could take it’s place.
- 10 cherry tomatoes, quartered
- 4 cloves of garlic, thinly sliced
- 400g rainbow chard, leaves and stalks separated and roughly chopped
- 3 tbsp
- half a tsp saffron strands
- 300ml boiling water
- 300g dried linguine (or spaghetti)
- 3 tbsp olive oil
- 30g butter
- 12 scallops
- 100ml dry vermouth
- sea salt flakes
- A quarter of a tsp of chilli flakes
- juice from half a lemon
- 15 raw, deveined tiger prawns
- 1 small handful of fresh parsley, roughly chopped
- a small grating of parmesan (optional)
- Bring a large pan of salted water to the boil and heat a large, dry frying pan over a high heat.
- Add the linguine to the boiling water and the oil and butter to the pan. Cook to pasta according to the packet instructions, roughly 9-11 minutes.
- Once the butter has melted, add the scallops and allow to cook for 2 minutes. The turn them and allow to cook for another minute and remove them from the pan.
- Bring the heat down to medium-high, add the garlic, stir for 30 seconds and add the vermouth to deglaze the pan.
- Add the tomatoes and chard stalks and stir.
- Add the tomato puree, saffron and boiling water to a heatproof jug, stir to dissolve and add to the pan.
- Add the chilli flakes, stir and allow to cook for 2 minutes.
- Add the chard leaves, lemon juice and prawns. Clamp the lid on and allow to cook for 4 minutes.
- Taste your pasta to make sure it's done and strain it.
- One the prawns have had their 4 minutes, stir them up and add the drained pasta. Stir again and mix in the cooked scallops.
- Scatter over the fresh parsley and serve.
- Pass around some parmesan for people to grate over their plates if they want.