Garlic seafood pasta
(1)
30 min
Take an all-in-one seafood mix and cook with a garlicky sauce of wine, crème fraîche and tomatoes to make a gutsy and glamorous dish that's completely straightforward to prepare. Delicious!
Jan Cutler
19 people made this
Ingredients
Serves: 4
- 400g linguine
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 4 tbsp dry white wine or vermouth
- 250g cherry tomatoes, quartered
- 2 x 220g packs ready-to-eat or frozen cooked seafood mix
- 3 tbsp half-fat crème fraîche
- 25g fresh flat-leaf parsley, roughly chopped
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Cook the linguine in a pan of salted boiling water for 6-7 minutes, or according to the pack instructions, until tender with a bite at the centre.
- While the pasta is cooking, heat the oil in a frying pan or sauté pan. Add the garlic, then stir in the wine or vermouth. Simmer gently for 1 minute, then stir in the tomatoes. Add the seafood and return to a simmer. Cook, stirring occasionally, for 3 minutes if using fresh, or 4 minutes if using frozen, until the tomatoes have started to soften and the seafood is thoroughly heated. Stir in the crème fraîche, heat gently and season to taste.
- Drain the pasta and turn into a warmed serving bowl. Spoon the sauce over the pasta. Add the parsley and gently toss until thoroughly combined. Serve immediately.
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- 23 Mar 2011
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