Seafood Linguine with Cherry Tomatoes

Mains

Ingredients

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Transport your tastebuds to the coast of Italy with this easy-to-prepare seafood linguine.

Place a Toughened Non-Stick 24cm Chef’s Pan over medium heat and add the oil, garlic, and chilli. Cook for a few minutes, then remove from the pan.
Add boiling water to the pan (over medium heat) and add the linguine with a drop of oil and a pinch of salt and cook for 3 minutes. With the lid on the pan, pour off the water into a cup and place the pasta into a bowl.
Place the pan back on medium heat with the remainder of the oil. Add the squid rings and cook for a couple of minutes. Next, add the scallops and the prawns and cook for a further 2 minutes.
Add the anchovies, capers, cherry tomatoes and cook until the prawns are pink.
Add the linguine to the pan plus 3 – 4 tablespoons of the reserved pasta water and cook for a further 3 minutes with the lid on
Season and garnish with chopped parsley and serve into pasta bowls.