Linguine tossed with prawns, calamari and mussels in a garlicky white-wine cream. A date-night favourite that needs three kinds of seafood and a very clean kitchen afterwards.
Ingredients
- 500 g linguine
- 300 g prawns, peeled and deveined
- 300 g calamari rings
- 500 g fresh mussels, cleaned
- 250 ml fresh cream
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 125 ml dry white wine
- 100 g parmesan, grated
- handful + 1 parsley and lemon
Method
- 1
Cook the linguine in well-salted water until just al dente. Keep a cup of pasta water.
- 2
Soften the onion and garlic in olive oil, add the wine and reduce by half.
- 3
Add the mussels, cover and steam 3 minutes until they open. Discard any that stay shut.
- 4
Add the prawns and calamari and cook 2 minutes — no longer, or the calamari turns rubbery.
- 5
Pour in the cream, season, then toss through the pasta with a splash of pasta water.
- 6
Finish with parmesan, parsley and a squeeze of lemon.
Kwai Lekr Wine
🍷 What Should I Pour?
Crisp Sauvignon Blanc lifts the seafood; a lightly wooded Chardonnay matches the cream.
Everything you need for Creamy Seafood Pasta is in the ingredients above. Add a bottle to the table from a Kwai Lekr estate.
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