Linguine ai frutti di mare
Linguine in a light white wine and tomato sauce, full of mussels, prawns and squid. A proper Neapolitan Friday supper.
- Time40 min
- LevelMedium
- Costabout £2.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 2 tablespoons of oil in a large pan with a lid. Add the garlic and chilli and cook for 30 seconds, until you can smell it.
0 min 30 s - 2
Add the mussels and wine, cover and cook on a high heat for 4 minutes, shaking the pan. Lift out the mussels, throw away any that stay shut, and keep the juices in the pan.
4 min - 3
Add the tomatoes to the pan and simmer for 10 minutes until thick.
10 min - 4
Meanwhile, cook the linguine in salted boiling water for 10 minutes until al dente, then drain.
10 min - 5
Add the squid and prawns to the sauce and cook for 3 minutes until the prawns turn pink and the squid is opaque.
3 min - 6
Toss in the pasta, mussels and parsley with the last spoon of oil. Serve in warm bowls with an empty bowl for the shells.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.