Boldly Seafood* Linguine
This easy & light Boldly Seafood* Linguine pasta is a true showstopper that will satisfy and delight any seafood enthusiast with its impressive array of flavor, color & texture.
Ingredients
- 100g Boldly Jumbo Prawns*
- 100g Boldly Calamari* Rings
- One package linguine pasta (500g)
- 3 tbsp olive oil
- 4 garlic cloves, finely chopped
- ½ cup cherry tomatoes, halved
- Half a zucchini, thinly sliced
- Half a yellow squash, chopped
- ½ cup white wine (pinot gris)
- 2 tbsp tomato paste
- ¼ tsp salt, or to taste
- Pepper, to taste
- Chili flakes, to your taste (optional)
- 2 lemon wedges
- 3 sprigs parsley leaves, finely chopped (without the stem)
Instructions
- 1.
Thaw the Boldly Jumbo Prawns* and Calamari* Rings in the fridge overnight (approx. 8 hours).
- 2.
Fill a medium-sized pot with water and boil the thawed Jumbo Prawns* and Calamari* Rings for 3-4 minutes. Drain & set aside.
- 3.
Cook the pasta according to packet instructions.
- 4.
Add the olive oil and garlic into a cold fry pan. Turn the heat to medium and allow the garlic to infuse.
- 5.
Turn the heat up to medium-high and toss in the sliced zucchini and chopped squash and fry until nearly cooked, roughly 4 minutes.
- 6.
Add the Jumbo Prawns* and Calamari* Rings into the frying pan. Cook for roughly 3 minutes, or until they are golden brown.
- 7.
Add the wine, tomato paste, salt and pepper. Stir until thickened. (If the sauce appears to be thin, then add more tomato paste.)
- 8.
Once cooked, add the pasta straight from the pot into the fry pan. Combine thoroughly with a wooden spoon.
- 9.
Gently toss in the tomatoes then taste check for seasoning. Adjust with salt, pepper, and chili flakes to your preference.
- 10.
Divide into plates and squeeze some lemon juice over the top.
- 11.
Garnish the Boldly Seafood* Linguine with parsley and serve.