Linguine with Seafood Marinara

    55 minutes

    A rich pasta sauce full of mussels and prawns. These quantities will make four large servings or 6 small ones.

    89 people made this

    Serves: 4 

    • 1 (500g) packet linguine pasta
    • 1 tablespoon olive oil
    • 4 cloves garlic, minced
    • 1 small red onion, minced
    • 1 tablespoon olive oil
    • 2 tomatoes, seeded and diced
    • 3 spring onions, chopped
    • 250g crushed tomatoes
    • 1 tablespoon tomato paste
    • 1 teaspoon dried oregano
    • 1 teaspoon ground thyme
    • 1kg mussels, cleaned and debearded
    • 500g uncooked medium prawns, peeled and deveined
    • 1 cup (250ml) dry white wine
    • 2 teaspoons lemon juice
    • 1 lemon - cut into wedges, for garnish

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
    2. Heat 1 tablespoon of olive oil in a frypan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large frypan over medium-low heat. Stir in diced tomatoes and spring onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano and thyme. Simmer for 5 minutes.
    3. Stir in mussels and prawns, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until prawns have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

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    Reviews in English (37)


    key to any recipe with mussels is to wash them thoroughly. After I washed, debearded my mussels I added them to a bowl of water with fresh squeezed lemon. This took any fish smell right out. This recipe was very good. Thank you  -  09 Jan 2010  (Review from Allrecipes USA and Canada)


    Delicious! I made this as written, only adding black pepper and crushed red pepper for a little heat. The sauce is wonderful and the seafood is perfectly cooked. I threw a little chopped parsley on when I served this. Excellent! Thanks for the recipe!  -  14 Sep 2009  (Review from Allrecipes USA and Canada)


    Made this last night its super super easy! Used white wine vinegar instead however only used 1/4cup. Excellent! Keeping this recipe for the future.  -  22 Mar 2011  (Review from Allrecipes USA and Canada)