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.

30 minutes


  • 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)


  • 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.

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