Recipes
Matt Moran's Seafood Linguine
| Prep Time | Cook Time | Serves |
|---|---|---|
| 20mins | 15 mins | 6 |
- The recipe is from his new book 'When I Get Home' – it includes includes quick and easy after work meals; barbecues, picnics and salads for those summer days; simple recipes that will be sure to impress on those special occasions; food to cook with the kids; delicious weekend meals and special sweets.
- 12 raw king prawns
- 500 g linguine
- 1 kg mussels, scrubbed and debearded
- 50 ml white wine
- 40 ml extra virgin olive oil
- 2 red chillies, finely chopped
- 4 cloves garlic, finely chopped
- 300 g squid, cleaned and cut into 1 cm strips
- 1/4 bunch flat-leaf parsley, leaves picked and finely chopped
- 10g butter
- juice of 1 lemon
- Peel the prawns and remove the heads and tails. Run a sharp knife along the spine of each prawn, making a small incision to remove the vein. Cut the prawns in half lengthways and set aside.
- Bring a saucepan of salted water to the boil, add the linguine and cook for 8-10 minutes until al dente.
- Rinse the mussels and place in a large saucepan with the white wine. Cover with a lid and cook over high heat for 3-4 minutes or until the mussels have opened. Reserve the wine and remove the meat from the shells.
- Heat 20 ml of the olive oil in a large frying pan and gently saute the chilli and garlic for 2 minutes or until translucent. In a separate frying pan, heat the remaining olive oil, add the squid and prawns and saute for 2 minutes. Add the mussels and chopped parsley and cook for 1 minute to warm through. Stir in the reserved wine to deglaze the pan and cook for a further minute.
- Strain the linguine and add to the frying pan with the chilli and garlic oil. Add the butter and toss through until the pasta is evenly coated. Divide the linguine among six bowls and place the squid, prawns and mussels on top. Squeeze over the lemon juice and serve.
>> Watch Matt making the recipe for Nat and Kochie
Most of the work in this dish is in the preparation of the seafood. After that, it is simply cooked and added to al dente pasta. Feel free to add whatever seafood looks fresh on the day, such as vongole or Moreton Bay bugs.
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