About this recipe: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.
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
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Method Prep:10min › Cook:15min › Ready in:25min
In a large pan of boiling salted water, cook pasta until al dente. Drain.
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.
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.