Seafood linguine

    25 min

    A seafood pasta sauce is tossed with your choice of linguine or tagliatelle. A tasty mixture of tinned and fresh seafood ensures this pasta dish is both flavourful and easy to make.

    73 people made this

    Serves: 6 

    • 450g linguine or tagliatelle pasta
    • 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon Italian seasoning
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon crushed chilli flakes
    • 1 (700g) jar passata
    • 170g black olives, sliced
    • 1 (280g) tin baby clams in juice, juice reserved
    • 125g fresh baby scallops
    • 125g fresh small prawns
    • 1/2 (280g) tin baby clams in juice, finely chopped
    • 2 1/2 teaspoons lemon zest
    • salt and ground black pepper, to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large pan of boiling salted water, cook pasta until al dente. Drain.
    2. Meanwhile, in a heavy saucepan over medium heat, saute garlic in olive oil until garlic softens. Add herbs, red chilli flakes, passata, black olives and the juice from the tin of clams to taste. Simmer for 15 minutes. Mix in clams, prawns, scallops, lemon zest and salt and pepper to taste. Simmer for an additional 15 minutes or until prawns and scallops are cooked.
    3. Toss cooked and drained pasta with seafood sauce. Serve warm.


    Instead of tinned clams, feel free to use fresh. Simply add them to the pan along with the prawns and scallops, and simmer partially covered. Discard any clams that don't open.

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    Reviews in English (53)


    I adapted it very slightly as I like onion in mine and I used tinned chopped tomato's rather than passata and added seafood of my choice but very quick and easy delicious!  -  14 May 2013


    Excellent flavor! We are garlic lovers, so I loaded it up with extra garlic. I also used 2-10 oz cans of baby clams, 1/2 lb of salad shrimp (will go to medium size next time), and 1 lb of scallops. Seemed like a lot of seafood when first mixed, but wished for even more when we served it up.  -  17 Jun 2003  (Review from Allrecipes US | Canada)


    This recipe turned out wonderful! I had to substitute tiger shrimp for the scallops, but it still turned out awesome! A keeper...  -  21 Jul 2001  (Review from Allrecipes US | Canada)