Clam and Prawn Linguine

    Clam and Prawn Linguine


    23 people made this

    Serve this seafood scampi with a simple spinach salad and a good gourmet Italian bread for the perfect meal.

    Serves: 4 

    • 500g linguine pasta
    • 85g butter
    • 1 red capsicum, chopped
    • 2 zucchini, sliced
    • 1/3 cup chopped garlic
    • 3/4 cup chopped eschalots
    • 1/4 cup drained capers
    • salt and pepper to taste
    • 1 kg clams in shell, scrubbed
    • 500g prawns, peeled and deveined
    • 1/4 cup fresh basil

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

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Preheat oven to 230 degrees C.
    3. Melt butter in a large heavy frypan. Add red capsicum, zucchini, garlic and eschalots. Saute over high heat until the eschalots begin to soften; about 4 minutes. Mix in capers, salt and pepper. Remove from heat and add clams and prawns. Toss until it's fully mixed.
    4. Transfer mixture to a large baking dish. Cover and bake in a preheated oven until the clams have all opened and prawns are cooked. Make sure the lid is not touching the prawns or they'll burn and stick. Cook about 20 to 25 minutes, stirring occasionally.
    5. Pour the scampi over the linguine, top with fresh basil and serve.

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