Archive for the ‘Pasta – Seafood Linguine’ Category

This is a very hearty dish and you can put in any kind of seafood that you like– as long as they are fresh. I usually use combination of some big prawns, fish, scallops and some fresh shellfish like mussels, clams or oysters (packed in jar)– a little of each kind and you’ll have a big pot. Although this dish is best cooked before serving but it is quite easy to make. With this economic downturn we’re in  now, why spend money ordering it from restaurant when you can make it at home? Serve it with some focaccia bread and you’ll have an Italian dinner. Give it a try… I guarantee you’ll be pleased with the results.

Seafood Linguine

Seafood Linguine

Seafood Linguine Recipe (serve 4-6)

8-10 jumbo prawns
6 u-12 sea scallops
1 lb salmon fillet or any white fish- skin and bone off
15 mussels/clams (or 6 fresh oysters- packed in jar)
1 can diced tomatoes (stewed with garlic, oregano)
1 container of marinara sauce
2-3 cloves garlic- finely chopped
chili flakes (optional)


  1. Prepare the seafood: take off shells and veins of the prawns. Cut scallops in 1/2 or 1/3. Cut the fish in bib chunks (about 1-inch cubes). Wash the shellfish and remove any beards (if you’re using mussels). If you’re using oysters, rinse through and remove any small pieces of shells.
  2. Heat up a pot or deep frying pan and pour some olive oil. Add in chopped garlic and chili flakes (optional) saute until aroma comes out. Take care not to burn the garlic. Add in canned tomatoes and bring to a boil. Add in shellfish and arrange them on a single layer, covered and cook until the shells open. Do not overcook or they will get tough. Once the shellfish are cooked, take them out and put on a plate but keep the sauce in the pot/pan.
  3. Next cook the prawns and arrange in single layers, covered and cook until prawns just cooked. Take the prawns out and repeat the step with scallops.
  4. Lastly, add in fish and cover with lid until just cooked. Add in marinara sauce and bring all the cooked seafood back to the pan. Toss gently to coat the sauce and dish out. Scoop the seafood over cooked linguine and serve immediately.


  • Use good quality fresh seafood as it is the soul of this dish. You can choose any kind of seafood but use at least 1 kind of shellfish as it will bring out the flavor of the sea. Also take care not to overcook all seafood– they are expensive you know! 🙂
  • Each type of seafood has different cooking time. This is why they are cooked separately on single layer to ensure they are evenly cooked and not overcooked.
  • Don’t cut the fish into small chunks as the flesh is easily breaking apart after cooking. Same reason being why the fish is the very last seafood to cook and gently toss when all other seafood are added in later.
  • I usually don’t have any herbs in stock so I used canned stewed tomatoes with herbs in it, but if you have any then you can use original flavor. Also, since the canned tomatoes and marinara sauce has salt in it so I skip all seasoning– the sauce is very flavorful already after cooking all kinds of seafood.

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