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Sicilian Seafood Linguine
Sicilian Seafood Linguine
An easy weeknight meal, but one that is equally at home for getting friends together. Don’t let the rest of the white wine go to waste.
Ingredients
- 200 g cooked seafood selection half a pack
- 400 g linguini
- 2 tbsp olive oil
- 2 cloves garlic finely sliced
- 1 whole red chilli finely sliced
- 200 ml white wine
- 200 g cherry tomatoes halved
- 30 g pitted black olives
- 30 g capers
- 1 whole lemon cut into wedges
Instructions
- Cook the pasta according to pack instructions.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for a minute until softened. Pour in the wine, olives and capers and leave to simmer until reduced by half.
- Add the tomatoes to the pan and soften for 2 minutes. Add in the seafood mix and heat through.
- Drain the pasta, and toss together in frying pan with the sauce until fully incorporated.
- Divide between serving dishes and serve with a lemon wedge to squeeze over.
Notes
Add a splash of double cream before adding the pasta for a richer, velvety finish.
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