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!
20 people made this
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
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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.